Carrot bread that's sweet

May 23, 2012|Scott Anderson | Culinary Passion

When looking through the pantry and cupboards, I came across a few ingredients that can create the most deliciously moist sweet bread.

The key was to use the carrots’ natural sweetness accompanied by a little bit of pancake syrup, and then cook them down until they are nice and tender.

A key point here is that many call the small carrots, baby carrots, when in fact they are normal-sized carrots simply shaved down on a vegetable lathe.

Try experimenting with maple syrup or honey in place of pancake syrup, or completely eliminating the syrup all together and increase the sugar up to 2 1/2 cups, or even 3 cups if you want a really sweet bread.

Go crazy and add in some chocolate chips or a few raisins to be creative. enjoy the simplicity of the recipe and change it to make it your own.

Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.

Carrot bread

1 pound bag of baby carrots or 2 large carrots, peeled and chopped

1 cup water

3 ounces pancake syrup

2 tablespoons butter

1 cup butter

2 cups sugar

3 eggs

1 teaspoon vanilla

3 cups white wheat flour

1 tablespoons baking powder

1 teaspoon baking soda

1 teaspoons salt

2 teaspoons cinnamon

1/2 teaspoon nutmeg

Preheat the oven to 350 degrees. Grease two loaf pans and coat evenly with flour.

In a medium pan, add the carrots, water and pancake syrup. Cook the carrots until tender and the liquid has reduced by half. Remove from the heat and add carrots and liquid to food processor. 

Puree carrots with the water and 2 tablespoons butter until they are smooth and creamy.

Set the puree aside.  In the bowl of a standing mixer, cream together the butter and the sugar, then add in the eggs and vanilla.

In a separate bowl, mix together all of the dry ingredients.

Add half of the carrot puree and half of the dry ingredients to the mixing bowl, and mix until combined, and then add the rest of the carrots and the dry ingredients.  Mix together until well combined, and evenly divide the batter between the two loaf pans.

Bake the bread for 45 to 50 minutes, or until just cooked through in the center when checked with a cake pick. Remove from the pans to cool. Allow to completely cool before slicing.

Makes 2 loaves.

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