CARROT LOAF BREAD

Since I am (was) health conscious, I wanted to bake healthy stuff. Yes there are some made from wheaten and some are bromade and sugar-free. Especially today, more and more people are conscious on what they eat like if not high in finer it should be fortified with vitamins. And then I thought of a more natural way of having vitamins in a bread. Then there was my carrot loaf.

At start, I wanted to make a carrot cake or a carrot muffin but with the limitations of our kitchen, I ended up making a carrot loaf. We just have rectangular aluminum pans so I had no choice. Aside from that, we had tons of carrot that may be spoiled if we do not use it right away so I started to grate the carrots. Besides, this recipe is good for your health because of the vitamin content of carrots (though it is lessen from the original content when cooked).

Ingredients:

1 cup Walnuts, Pecans or Cashew, toasted

2 1/2 cups Carrots, finely grated

2 cups All Purpose Flour

1 tsp Baking Soda

1 1/2 tsp Baking Powder

1/2 tsp Salt, refined

1 1/2 tsp Cinnamon, ground

4 Eggs, large

1 1/2 cups White Sugar, refined

1 cup Canola oil

2 tsp Vanilla Extract, McCormick

Procedure:

1. Wash, peel and grate the carrots finely as possible. Pre-heat oven at 150°C.

2. In a separate mixing bowl, combine all solid ingredients like the all purpose flour, baking soda, baking powder, salt and cinnamon. Use wire whisk to blend all together.

3. In bowl beat the eggs until frothy for 1 minute with the use of an electric mixer. Add the sugar gradually while beating until batter is thick and light colored for about 3 - 4 minutes. 

4. Add the canola oil in a steady stream and then beat in the vanilla extract.

5. Add the flour mixture gradually. Beat just until incorporated. Do not forget to scrape down sides of the bowl as needed. 

6. Using a large rubber spatula fold in grated carrots and chopped nuts. Do not over mix.

7. Prepare pans by greasing with oil and dusting with flour. Line with parchment paper.

8. Divide batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

9. Remove from the oven. Let it cool on a wire rack for about 10 minutes.

10. Remove from pan and parchment paper. Ready to serve.

Tips:

1. Do not over mix your batter. This will result to a rough finished product. It also causes large air holes and will not rise well.

2. Why do "fold in" right? It is a prevention of loosing air or fluffiness of the product. This is also a factor to prevent tough mixture after the flour is added.

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