carrot bread

Name: Carrot Bread
Prep time: 20 min
Cook time: 55 min
Yield: 12
Cuisine: American
Ingredients: 2 cup(s) all purpose flour; 3/4 cup(s) sugar; 2 teaspoon(s) cinnamon, ground; 1/4 cup(s) packed light brown sugar; 2 large eggs; 1/4 teaspoon(s) salt; 2 teaspoon(s) baking powder; 1 teaspoon(s) baking soda; 1 1/2 cup(s) fresh grated carrots; 1/3 cup(s) whole milk; 1/4 cup(s) butter, softened; 3 tablespoon(s) whipped cream cheese; 1/2 teaspoon(s) vanilla extract; 2 tablespoon(s) quality bourbon; 1/2 cup(s) golden raisins (optional)

(1 RATING)

144 Pinches 2 Photos

Maggie May Schill

Jacksonville, FL

Updated on Sep 6, 2011

Often times my choices in cooking and baking for a week is distinctly controlled by what my husband happens to randomly drag home with him. This week, for reasons beyond my own common sense, my husband brought home nearly five pounds of carrots. So enjoy my recipe for Carrot Bread...

Rate

prep time 20 Min

cook time 55 Min

method Bake

yield 12 serving(s)

Ingredients

2 cups all purpose flour
3/4 cup sugar
2 teaspoons cinnamon, ground
1/4 cup packed light brown sugar
2 large eggs
1/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 cups fresh grated carrots
1/3 cup whole milk
1/4 cup butter, softened
3 tablespoons whipped cream cheese
1/2 teaspoon vanilla extract
2 tablespoons quality bourbon
1/2 cup golden raisins (optional)

How To Make carrot bread

Step 1

1-Preheat oven to 350'F 2-Grate your carrots to the finest possible grate. Add your bourbon to the grated carrots and mix completely. 3-Add your raisins to your grated carrots and set aside for later use. 4-Grease and flour 2 large loaf pans, or 3 small loaf pans. 5-Sift together in large mixing bowl: Flour, cinnamon, baking powder, baking soda and salt. 6-In a second mixing bowl, cream together butter with brown sugar and white sugar until completely combined. 7-Combine sugar mixture to flour mixture and mix completely. It should look like a sandy mixture when completely combined. 8-In yet another mixing bowl: add your eggs, milk, vanilla extract and whipped cream cheese. Beat together until completely combined. 9-Slow add wet mixture to dry mixture until completely incorporated. 10-Fold in carrot and raisin mixture. 11-The finished batter should be just ever so slightly thicker than cake batter. 12-pour into pans evenly and bake for about 55 minutes, or until a toothpick comes out clean. 13-Let the loafs cool in their pans for about 20 minutes, then turn them out onto a wire rack to finish cooling. ENJOY!!
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