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Ingredient
Carrot Bread
Introduce
Chef :
Hiroko ListonCarrot Bread
This Carrot Bread is not very sweet. Because I stared baking it for my then very young children as a substitute for bread, and I didn’t want it sweet at all. Today I added Sugar, and you may wish to add even more Sugar to make it properly sweet cake, but I like to eat it with jam, honey, peanut butter, or etc. If you are a fan of Carrot Cake, try my ‘My Legendary Carrot Cake’ recipe as well.
Ingredient
Food ration :
Loaf Tin
60 g
Butter *softened
1/4 cup
Caster Sugar
1 cup
Self-Raising Flour
1 teaspoon
Ground Cinnamon *optional
1/2 cup
Milk
Cooking instructions
* Step 1
Preheat oven to 170C. Lightly grease a loaf tin or line with baking paper.
* Step 2
Beat soften Butter and Sugar together in a large bowl until creamy. Add Eggs one at a time, beating well. Add the finely grated Carrot and mix, add Flour, Cinnamon and Milk, and mix well.
* Step 3
Note: You can add some Sultanas (OR Raisins) and Walnuts to it.
* Step 4
Spoon the mixture into prepared loaf tin smoothing top. Bake for 50 minutes or until cooked through.
Note: if there is a photo you can click to enlarge it
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