Indian Carrot Bread

littleturtle's Note:

Bread so moist it has to be eaten with a fork.

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 16

Yield: 1.0 8-inch ...

• 2 cups carrots , grated
• ¾ cup water
• 2 tablespoons honey
• 2 tablespoons brown sugar
• 2 tablespoons butter
• 1 cup cornmeal
• ¾ cup milk
• 1 ½ cups bread flour (I usually use 1/2 cup whole wheat with 1 cup bread flour) or 1 ½ cups whole wheat flour (I usually use 1/2 cup whole wheat with 1 cup bread flour)
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt

Directions:

1. Preheat oven to 350°F.
2. Grease an 8-inch square pan.
3. In a saucepan, over medium heat, bring carrots in water to a boil; boil until tender (10 minutes).
4. Remove from heat and add honey, brown sugar, butter, cornmeal, and milk.
5. In a large bowl, combine flour, baking soda, baking powder, and salt.
6. Combine dry mixture with carrot mixture, then transfer to baking pan.
7. Bake until a cake tester insterted in middle comes out clean (45-50 minutes).
8. Serve hot with butter.

Reviews

[WhiskingWings]

Moist is right - and so flavourful!! I even cut out the butter when I had a bit more carrot than called for and it is still melt-in-your-mouth great!

[FriskyKitty]

Yum.

[Chef #913813]

Amazing. I never get tired with this. I usually cut it in half and bake it in a bread pan. THE BEST thing I've ever baked when it's served with honey, or maple syrup drizzled over it and coated with cinnamon! I've baked this about four times since I've found this recipe, and will continue to!