My search for good lunchbox breads continues…
The 4yo asked me to make a carrot bread; he liked the idea of carrot cake, but he thought that a bread would be better for snack…!
So off I went and googled carrot bread and sure enough, found a recipe. I also took a look at a couple of carrot cake recipes too, just to compare ingredients and proportions.
As I made this bread, I couldn’t get the proportions in the recipe to work, the batter was just far too thick to combine properly, so I added an egg and a little more oil to the recipe (more in line with the cake recipes that I found).
The recipe suggested using nuts, but I didn’t add them as the boys would be taking it to school.
You will need
3/4 cup of white sugar
1/4 cup of brown sugar
1 cup sunflower oil (although I used canola oil)
2 cups all-purpose/plain flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
a pinch of salt
1/2 teaspoon vanilla extract
1 cup grated carrots (this equalled about 200g, prepared)
Preheat oven to 350F/175C. Grease and flour a loaf tin.
Cream the sugar and oil together. Add the flour, baking powder, baking soda, cinnamon and salt, and mix. Add the beaten eggs and vanilla extract and stir until everything is combined. Add the carrots and fold in. Pour the batter in to the loaf tin and bake for 60mins, or until a toothpick comes out clean. Let the bread cool for 10 minutes in the pan, then turn it out on to a wire rack.
The bread was good, it had a lovely crunchy crust and the boys loved it. But, I found it a little bland.
So, next time I plan to add:
1 more cup carrots
1/2 cup of raisins
1 teaspoon more cinnamon
1 teaspoon nutmeg
I will update this post once I have tried it again with the altered ingredients.