Tuesday, December 29, 2009

Carrot Raisin Nut Bread

Sometime you want what you want, when you want it. This is a result of wanting to clean out a fridge containing a bag of carrots, fighting valiantly for their lives. The week's groceries seemed to be a bit heavy on the veggies, and the poor little guys were rescued from certain demise in the back of the crisper. This is a twist on a recipe from Ina Garten found here. This bread is moist, dense and full of flavor, with a craggy crumbly sugared top perfect for that essential pat of butter.

Carrot Raisin Nut Bread
3/4 cup raisins
1/4 tsp ginger (powder)
1 1/2 cups shredded carrots
4 Tbsp unsalted butter, at room temperature
3/4 cup brown sugar
1 egg
1 tsp vanilla extract
1 Tbsp orange zest
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground nutmeg
1/4 tsp ground cloves
1 tsp kosher salt
1 cup orange juice
3/4 cup coarsely chopped walnuts
1 tsp turbinado sugar (white is fine as well)

Preheat oven to 350 degrees. Grease the bottom of a loaf pan with cooking spray. Combine the raisins,1/4 cup orange juice and powdered ginger in a small bowl. Set aside, stirring occasionally.

In the bowl of an electric mixer, mix the butter and brown sugar together. Slowly add the egg, vanilla, and orange zest. In another bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Add the flour mixture alternately with the orange juice to the butter mixture, beating only until combined. Mix in the raisins with their liquid, and stir in the walnuts by hand.

Pour the batter into loaf pan and smooth the top. Top evenly with sugar. Bake for 55 to 60 minutes, until a toothpick comes out clean. Cool in the pan for 10 minutes, then remove to a cooling rack and cool completely.



All Things Yummy said...

I have some carrots screaming for attention from the crisper. This sounds like the perfect way to use them.

Kelly said...

Orange and carrots are a match made in heaven, this recipe sounds delicious!

NOELLE said...

Nice picture. It sounds moist!

Nicole- Geek Turned Athlete said...

I'm ready to throw it in the oven, and I'm nervous! We didn't have any oranges so I used grapefruit. We shall see! ;)

Laura said...

Thanks for the comments all!

ATY - rescue those little carrots!
Kelly - thanks I had never used the two before
Noelle- it really is quite moist, and was even better for breakfast this morning than it was last night :)
Nicole - go for it! Let me know how the grapefruit turns out.. maybe toss a little honey in the batter?

All Things Yummy said...

I tried this recipe with carrots and zucchini. It's delicious. Thanks for the great idea.