Carrot Loaf Recipes

CARROT CAKE LOAF RECIPE

Steps:

• Preheat the oven to 350°F(177°C). Grease 8 1/2 * 4 1/2 inch (21,5*10,5cm) loaf pan and line the bottom and sides with parchment paper, about 2 inches(5 cm) of overhang on each side. If you like, you can grease and flour the dish instead of parchment paper.
• Place the flour, cinnamon, nutmeg, baking powder (and salt if using) into a medium bowl and mix. Set aside.
• Roughly chop the walnuts into small pieces with a sharp knife, set aside.
• Peel and grate the carrots, set aside.
• Put the sugar and eggs in a large bowl and mix with a whisk until just combined for almost 45 seconds.
• Mix in the olive oil and vanilla extract, stir with a whisk until just combined.
• Add the flour mixture in 2 batches and stir until just combined. You can use a whisk in the first batch but it will be easier to use a spoon/spatula in the end to mix easily.
• Add the carrots and stir with a spoon/spatula. Mix in the walnuts.
• Pour the batter into the loaf pan with the help of a spoon.
• Bake for 50-55 minutes or until a toothpick comes out clean that is inserted in the center and the top is golden brown. After you remove the pan from the oven, leave in the pan until it cools completely, at least for 1 hour.

CARROT LOAF

Steps:

• Melt 2 ounces of the butter in a large skillet over medium heat. Add the carrots and sauté slowly until tender, about 25 minutes. Chop coarsely and place in a bowl.
• Increase heat to high and melt 1 ounce of the butter in the same skillet. Add the mushrooms and sauté for 2 minutes. Chop coarsely and add to carrots. Set aside.
• Melt 2 ounces butter over medium-high heat in the same skillet, add the spinach and sauté until wilted, about 2 minutes. Chop coarsely, place in a separate bowl and set aside.
• Line an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan with aluminum foil. Butter foil with the remaining butter. Beat together 4 eggs, the cheese, salt and pepper in a medium bowl, add to the carrot mixture and mix well. Add the remaining eggs to the spinach and mix well. Spread half the carrot mixture over the bottom of the pan, cover with the spinach mixture and top with the remaining carrot mixture. Cover with plastic wrap and refrigerate.
• Preheat the oven to 400 degrees. Remove the plastic wrap, cover the loaf pan loosely with foil and place in a roasting pan. Add enough boiling water to come halfway up the sides of the loaf pan. Bake 1 hour or until a knife plunged in the center comes out clean. Uncover, invert the loaf onto a serving platter and remove foil. Slice and serve immediately.

CARROT LOAF

Steps:

• Saute the carrots slowly in 2 ounces of butter until tender. Chop coarsely and reserve in a large mixing bowl.
• Over high heat, saute the mushrooms in 1-ounce of butter for 2 minutes. Chop coarsely and add them to the carrots.
• Saute spinach in 1-ounce of butter. Chop coarsely and reserve separately. When the spinach is cool, add 1 egg and mix thoroughly.
• Beat together the remaining eggs and the cheese. Combine this mixture thoroughly with the carrots and mushrooms. Add salt and pepper. Taste and correct seasonings, if necessary.
• Preheat oven to 400 degrees F.
• Line the bottom of an 8 1/2 by 4 1/2 by 2 1/2-inch loaf pan with parchment paper. Butter the pan and the parchment with the remaining 1-ounce of butter. Fill the pan with half the carrot mixture, cover with the spinach, and top with the remaining carrot mixture. Top with another piece of buttered parchment paper
• Place in a bain-marie, and bake in oven for 1 hour and 15 minutes, or until a knife inserted into the center comes out clean.
• Invert onto a warm serving platter and remove the foil. Slice and serve immediately.