Friday, February 2, 2018


adapted from :

Ingredients :

2  cups  carrot  ~  about 2 medium sized carrots , grated
2  cups  all-purpose flour
2/3  cup  brown sugar
2  tsp  baking powder
1  tsp  ground cinnamon
1/4  tsp  baking soda
1/4  tsp  salt
2  eggs  (I use grade A)
2/3  cup  milk
1/3  cup  flavorless oil
1/2  cup  chopped walnuts

Directions :  

1.  Preheat oven to 350'F/170'C.  Peel and grate 2 medium-sized carrots into a bowl and set it aside.

2.  Into a large mixing bowl, add in the dry ingredients which are the flour, brown sugar, baking powder, baking soda, salt and ground cinnamon, whisk it together and set it aside.

3.  In another large bowl, add in the wet ingredients which are the eggs, milk and oil, mix that together.  Measure 2 cups of the grated carrots and add that to the wet ingredients and fold it in with a spatula.

4.  Then add the wet ingredients into the dry ingredients and fold that in until everything is combined.  When there are still some bits of flour that are still not mixed in, add in the chopped walnuts and fold that until the flour and walnuts are mixed in completely.

5.  Spray a loaf pan with some non-stick cooking spray or you can butter it, make sure you get it up the sides as well.  Then pour the batter into the loaf pan.

6.  Put the loaf pan into the preheated oven for about 50-55 minutes or until when a toothpick inserted into the bread comes out clean, it is completely cooked.

7.  Let the bread cool, run a butter knife around the sides of the pan and flip it over to remove from it's pan.  This can be stored at room temperature for up to 3 days.  ENJOY!!!

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