Sunday, September 13, 2009
Mini Carrot Raisin Bread
This weekend, my Taiwanese and I are preparing for today's collective cooking which feature Korean BBQ, we have marinated 6 lbs of meat for about 8 people. We will see tonight how the evening will go. On Saturday, I decided to make carrot bread since we have a lot of carrots left at home. I inspired the recipe from Southern Grace Gourmet which her recipe was featured Top 9 on Foodbuzz. I am always wondering why there is so much sweet in desserts, I usually cut at least 1/4 cup sugar from the original recipe. I wasn't sure if it should be called a bread or cake. I think a cake is only if there is frosting on top of a bread. It is similar to muffin and cupcakes.
Makes 6 mini bread or 1 bread loaf
Preparation Time : 15 mins
Cooking Time : 30 mins (mini bread) or 50 mins (loaf)
1 1/2 cups carrot, julienned
1 1/2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 cup sugar
1/2 cup vegetable oil
1/2 cup raisins
1 tsp cinnamon
2 tbsp maple syrup
1. Preheat oven to 350F.
2. Combine sugar, syrup, salt, egg and oil.
3. Sift flour, baking soda, baking powder and cinnamon. Stir together with a rubber spatula until combined.
4. Fold in raisins and carrots to batter. Transfer mixture to baking pan.
5. Bake for 30-35 mins for mini bread and for bread loaf about 50 mins or until toothpick comes out clean.