Tacohuaco

Carrot bread

Ingredients

Yields one loaf of bread

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

You will need

  • mixer
  • oven
  • 21√ó10¬†cm¬†baking¬†form

Directions

  1. Warm up¬†the¬†oven to¬†160‚ÄĮ¬įC.
  2. In a medium-size bowl, mix all dry ingredients: 270 g of all purpose flour, cinnamon, 3 g of nutmeg, and 7 g of baking powder, using a whisk.
  3. In¬†a¬†big mixer bowl, mix 200 g of sunflower oil, 100 g of sugar and¬†100 g of sugar. using a¬†mixer for¬†at¬†least 3‚Äď4¬†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‚Äď65¬†minutes.

Notes & tips

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

Use a wooden toothpick to check the cake for readiness: insert it into the cake in several places, if the toothpick is dry, the cake is ready. If the top of the cake is getting to brown, cover it with tinfoil.