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Carrot Bread with Cider and Olive Oil

February 24, 2015

UPDATE: So I made this recipe again and the moisture was fine.  Actually even better the next day after stored in a ziploc bag.  But, I would say it lack a little bit of flavor.  Not a very sweet or spice full bread which can certainly still be a-okay!  The optional cream cheese spread would be a sure way to kick it up a notch.

ORIGINAL: I made some carrot bread to share at a cyclocross race one weekend. I had made it ahead of time and put it in the freezer.  When I took it out it was quite dry.  I’m not sure if it was the recipe or if it was because I froze it.  So I’ll try it again. Below is an optional recipe for a cream cheese spread.  I didn’t make it this time, but maybe next.

Note: Apple cider is different from apple juice in that it is fresh, unfiltered raw apple juice.

Difficulty: Easy
Prep Time: 20 min
Cook Time: 70 min
Total Time: 90 min
Yield: 1 loaf
Taste: Dryish

Banana Bread on the Left and Carrot Bread on the Right

Banana Bread on the Left and Carrot Bread on the Right

Ingredients:

2 1/3 cups all-purpose flour
3/4 tsp salt
2 tsp baking powder
1 1/4 tsp ground cinnamon
1/4 tsp ground or a bunch of gratings of whole nutmeg
1/8 tsp ground cloves
1/2 cup olive oil
3/4 cup dark brown sugar
2 large eggs
1 cup cider
1 tsp vanilla extract
1 1/2 cups packed coarsely grated carrots from about 9 ounces (2 to 2 1/2 meaty/large or 4 to 5 slim) whole carrots
Olive oil or nonstick cooking spray for baking pan

Procedure

1) Heat oven to 350 degrees. Coat a 9×5-inch loaf pan with olive oil or a nonstick cooking spray.

2) In a large bowl, whisk together flour, salt, baking powder, cinnamon, nutmeg and cloves.

3) In a medium bowl, whisk together olive oil, brown sugar, eggs, cider and vanilla.

4) Stir grated carrots into wet ingredients until evenly coated, then stir wet ingredients into dry just until all the flour is moist.

5) Pour into prepared pan and bake for 60 to 70 minutes, until a skewer inserted into the center comes out batter-free. Let cool in loaf pan for 20 to 30 minutes, then remove from pan and cool the rest of the way on a rack.

Optional Cream Cheese Spread

6) You can make a cream cheese frosting-like spread whipped together from 4 ounces of softened cream cheese, 2 tablespoons softened unsalted butter, 1/2 teaspoon vanilla extra and 6 tablespoons powdered sugar, some of which can be replaced with honey or maple syrup but will make for a softer spread.

Source: Smitten Kitchen

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