Saturday, July 25, 2009

Carrot bread for preschool snack

This has been a big hit at Jack's preschool. It's easily doubled.

Carrot bread
4 ounces (3/4 cup) unbleached all-purpose flour
4 1/4 ounces (3/4 cup) white whole wheat flour
1/2 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
3 large eggs
1/2 cup canola oil
5 1/4 ounces (3/4 cup) turbinado sugar (or regular granulated)
12 ounces (3 1/2 cups) peeled grated carrots (shred them with a food processor if you have one)

1. Preheat the oven to 350 degrees. Lightly oil a loaf pan.
2. In a medium bowl, mix together the flours, baking powder, baking soda, salt, and cinnamon. In a mixer bowl, combine the eggs, sugar, and oil. Mix to combine, then add the flour mixture and beat on low until incorporated. Add the carrots and stir one more time. Remove the bowl from the mixer and stir by hand to incorporate the carrots.
3. Spoon the batter into the pan and bake about 1 hour. A toothpick inserted into the center should come out clean when done.
4. Let cool on a rack about 15 minutes. Unmold and cool completely. When the bread is cool, wrap in plastic wrap overnight.

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