Tacohuaco

Carrot bread

AutumnBakingDessertsSpringSweet breadWinter

90 min

Ingredients

Yields 1 loaf

  • 270 g all-purpose flour
  • 6 g ground cinnamon
  • 3 g ground nutmeg
  • 7 g baking powder
  • 100 g sugar
  • 100 g brown sugar
  • 200 g sunflower oil
  • 3 eggs
  • 220 g carrots about 3 medium ones

You will need

  • mixer
  • oven
  • 21Ă—10 cm baking form

Directions

  1. Warm up the oven to 160 ˚C.
  2. In a medium-size bowl, mix all dry ingredients: 270 g flour, 6 g ground cinnamon, 3 g ground nutmeg, and 7 g baking powder, using a whisk.
  3. In a big mixer bowl, mix 200 g sunflower oil, 100 g sugar and 100 g sugar using a mixer for at least 3–4 minutes.
  4. Mix in eggs, one by one.
  5. Mix in dry ingredients.
  6. Mix in carrots.
  7. Pour batter into a baking form.
  8. Bake for 35–65 minutes.

Notes

Make sure carrots aren’t wet, otherwise, squeeze them to remove moisture.

More recipes like carrot bread