I love this. So does my husband. Try these changes. 3-4 cups carrots 2-4 TBS chopped crystalized ginger tsp of orange zest and tsp of lemon zest small can drained pineapple tidbits and some cinnamon to taste. I bake in 8" square pan. Bake for about 25 minutes or a bit longer if needed. What I really appreciate is the low calorie count even with the pineapple addition. I do think that this recipe should be reclassifiend under snacks!
I love this. So does my husband. Try these changes. 3-4 cups carrots 2-4 TBS chopped crystalized ginger tsp of orange zest and tsp of lemon zest small can drained pineapple tidbits and some cinnamon to taste. I bake in 8" square pan. Bake for about 25 minutes or a bit longer if needed. What I really appreciate is the low calorie count even with the pineapple addition. I do think that this recipe should be reclassifiend under snacks!
This isn't a side dish. It's more of a quick bread. I thought it was only okay but my six year old vegetable-away liked it a lot. The four year old didn't. 'Can't like the same things - ever!:D Update (Years later. That six year old is now fourteen!:O:D) I tried it again omitting the lemon juice adding half teaspoon vanilla extract & half teaspoon cinnamon. It was closer to two & a half cups shredded carrots too. I baked for about half an hour on three fifty greasing & flouring an eight by eight. I could taste that little bit of cinnamon which wasn't bad but I think I'd like a more subtle taste. No it didn't scream "cinnamon " but if you're thinking of adding I wouldn't add more than half teaspoon (especially considering the low sugar amount. 'Could easily become bitter.) Oh used smart balance olive oil/butter blend. No problem with dryness - either time. Fourteen year old still likes it but not that there are carrots in it.:) It is a vegetable ya know!:D Prep note: If your carrots aren't pretty peel 'em. Mine weren't & dark spots from the peel showed up the next day.
Awesome recipe! I didn't know what to expect but I was blown away by the taste. I made it into 6 large muffins instead of a ring so I can freeze them. I added a little more carrots (2.5-3 cups or 3 large carrots shredded). And I put in about a tsp of cinnamon and a dash of nutmeg. So good! This recipe is definitely a keeper! Thanks!
Great! i was looking for a side dish but got something much better it almost tasted like carrot cake i sprinkled the top with powdered sugar and made a salad for the veggie my girlfriends daughter who is 5 really liked it so did both of my boys 15 & 16 they never eat their vegetables this is a good to sneak it in...... Thanks for a great reecipe.
My mother used to make a couple versions of this in fact it is included in "Thoughts for Buffet" printed in 1958. Only that version calls for 1 cup shortening which i converted to one cup softened butter but that is a lot of butter...i will try reducing it per the proportions in this version. It also used cake flour (1-1/2 cups) and included 1 tsp cinnamon and a half tsp nutmeg and no salt 1-1/2 cups carrot 2 Tb lemonjuice 1Tb lemon rind and same amnts eggs and baking powder and baking soda as this recipe. My mother taught me to bake it with the mold sitting in a pot of water. I dont have a metal mold but a bundt pan worked perfectly.
I didn't have any dinner buns so this recipe was perfect. The only thing I changed was by adding cinnamon.
I used a pan which made individual leaf shaped breads about dinner roll size. They were very tasty as a 'dinner roll' and very decorative with the leaf shapes. It is a fun alternative to regular rolls and takes so much less time because it does not require yeast.
This was disappointing. I followed the recipe exactly (unusual for me) but it came out bland dense and flat.
I would agree that this is a quick bread not a side dish. Came out great though.
