Sometime you want what you want, when you want it. This is a result of wanting to clean out a fridge containing a bag of carrots, fighting valiantly for their lives. The week's groceries seemed to be a bit heavy on the veggies, and the poor little guys were rescued from certain demise in the back of the crisper. This is a twist on a recipe from Ina Garten found here. This bread is moist, dense and full of flavor, with a craggy crumbly sugared top perfect for that essential pat of butter.
- 3/4 cup raisins
- 1/4 tsp ginger (powder)
- 1 1/2 cups shredded carrots
- 4 Tbsp unsalted butter, at room temperature
- 3/4 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 Tbsp orange zest
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 tsp kosher salt
- 1 cup orange juice
- 3/4 cup coarsely chopped walnuts
- 1 tsp turbinado sugar (white is fine as well)
- Preheat oven to 350 degrees.
- Grease the bottom of a loaf pan with cooking spray.
- Combine the raisins,1/4 cup orange juice and powdered ginger in a small bowl. Set aside, stirring occasionally.
- In the bowl of an electric mixer, mix the butter and brown sugar together.
- Slowly add the egg, vanilla, and orange zest.
- In another bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- Add the flour mixture alternately with the orange juice to the butter mixture, beating only until combined.
- Mix in the raisins with their liquid, and stir in the walnuts by hand.
- Pour the batter into loaf pan and smooth the top.
- Top evenly with sugar.
- Bake for 55 to 60 minutes, until a toothpick comes out clean. Cool in the pan for 10 minutes, then remove to a cooling rack and cool completely.
|Amount Per Serving||%DV|
|Serving Size 94g|
|Recipe makes 12 servings|
|Calories from Fat 58||24%|
|Total Fat 6.76g||8%|
|Saturated Fat 2.85g||11%|
|Trans Fat 0.0g|
|Total Carbs 41.99g||11%|
|Dietary Fiber 1.8g||6%|