i need a good recipe for carrot bread,or carrot muffins?

Answer 1

Hi !!!
Here are a couple of recipes that I use:

GOOD MORNING MUFFINS

Special muffins chock-full of fresh carrot, coconut and raisins.

Preparation time: 25 min Baking time: 20 min
Yield: 1 dozen muffins

1/2 cup firmly packed brown sugar
1/4 cup LAND O LAKES® Butter, softened
1 cup LAND O LAKES® Sour Cream
2 LAND O LAKES™ All Natural Farm Fresh Eggs
1/2 cup sweetened flaked coconut
1/2 cup raisins
2 medium (1 cup) carrots, shredded
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon

Heat oven to 375°F. Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add sour cream and eggs. Continue beating until well mixed. Stir in coconut, raisins and carrots by hand.

Stir together flour, baking soda and cinnamon in medium bowl. Add flour mixture to sour cream mixture; stir just until moistened.

Spoon batter into greased 12-cup muffin pan. Bake for 20 to 25 minutes or until lightly browned. .

VARIATIONS:

Prepare muffins as directed above. Bake as directed below.

Giant-Size Muffins: Spoon into greased giant-size muffin pan. Bake for 28 to 32 minutes or until lightly browned. 6 muffins.

Mini Muffins: Spoon into greased mini muffin pan. Bake for 15 to 18 minutes or until lightly browned. 32 muffins.

Muffin-Tops: Spoon into greased muffin-top pan. Bake for 14 to 18 minutes or until lightly browned. 8 muffin-tops.

Mini Loaves: Spoon into two greased 5x3-inch loaf pans. Bake for 32 to 37 minutes or until toothpick inserted in center comes out clean. 2 loaves.

-------------AND...

Carrot Muffins with Cream Cheese Glaze

Makes 18 muffins
Prep time: 20 minutes
Bake time: 15-20 minutes

Carrot Muffins

CRISCO No-Stick Cooking Spray
2 cups Pillsbury all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/4 teaspoon salt
1 1/4 cups sugar
2 cups shredded carrots, about 1/4 pound
1/2 cup chopped pecans
1/2 cup raisins
1/4 cup sweetened flaked coconut
3 large eggs
1 cup CRISCO Canola Oil
2 teaspoons vanilla
1 Granny Smith apple, peeled, cored, and shredded

Cream Cheese Glaze

2 ounces cream cheese, softened
3/4 tablespoon margarine
1/2 teaspoon milk
1/4 teaspoon vanilla extract
3/4 cup confectioner's sugar, sifted

Position oven rack in center position. Preheat oven to 350°F.
Spray eighteen 1/2-cup muffin cups with Crisco No Stick Cooking Spray; set aside.

In a large bowl, whisk together Pillsbury All-Purpose flour, baking soda, cinnamon, and salt; whisk in sugar. Add shredded carrots, pecans, raisins and coconut; toss well.
In another bowl whisk together eggs, Crisco Canola Oil, and vanilla; stir in shredded apple.
Add egg mixture to flour mixture, stirring until batter is just combined.
Divide batter among muffin cups, filling them three-quarters full.
Bake until a tester comes out clean, about 15 to 20 minutes. Cool muffins in cups on racks 5 minutes before turning out onto racks to cool completely.
Drizzle cooked muffins with Cream Cheese Glaze if desired.

Cream Cheese Glaze:

Beat softened cream cheese and softened margarine in mixer bowl until blended.
Add milk and vanilla.
Gradually beat in confectioners' sugar until desired consistency is achieved.

-----------AND A BONUS RECIPE FOR YOU...A NON-SWEET
BREAD RECIPE WITH CARROTS...

Cheese and Carrot Bread

Makes 2 loaves
Ingredients:

5-6 cup flour (all-purpose)
2 tsp salt
2 tsp sugar
1 package yeast
1/4 cup lukewarm water 1/2 tsp sugar
1 1/4 cup milk (lukewarm)
2 1/2 cup cheddar cheese (grated)
1/4 cup carrot (grated)
3 tbsp oil

Method: Pour 1/4 cup of lukewarm water in a bowl. Sprinkle a 1/2 tsp of sugar on water. Pour yeast on top and set aside. Till it foams. In a large bowl mix 2 tsp sugar, cheddar cheese, carrots and salt. Add lukewarm milk, oil and yeast mixture. Sir till combined. Add 3 cups of flour and mix for 5 minutes. Add rest of flour 1/2 cup at a time. Till dough is smooth and elastic. Place dough on a lightly floured surface and knead for 10 min. Put dough in a greased bowl. Be sure to grease all sides of dough. Cover and allow to rise, till double. Punch down dough. Cut dough in half. Shape into loaves. Place into greased bread pans. Place pans in a pre-heated oven at 350 F for 40-45 minutes. Remove and cool on a wire rack.

Answer 2

Carrots comprise beta-carotene which the physique converts to diet A. a loss of diet A might reason some imaginative and prescient issues, yet eating super quantities of carrots won't help your eyesight.

Answer 3

Get a muffin mix and add a can of carrots{crushed} to the batter and walla great muffins.

Answer 4

how about carrot cake?
It is a small loaf pan recipe.

Carrot cake
1/3c cooking oil
1/3c white sugar
1 egg
1/4tsp vanilla

2/3c all purpose flour
1/2tsp baking soda
1/2tsp baking powder
1/2tsp ground cinnamon
1/4tsp salt
3/4c grated carrot

Beat oil, sugar, egg and vanilla together well in a bowl.
Mix in flour, baking soda, baking powder, cinnamon and salt
Stir in grated carrot. Turn into greased 7x7inch[18 x 18cm] foil pan.
Bake in 350f oven for 35 to 40 minutes until an inserted wooden pick comes out clean.
Cool.

Answer 5

Morning Glory Carrot Muffins:

27 min 10 min prep
12 muffins

1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon allspice
3/4 cup sugar
1 egg
1/2 cup buttermilk
1/4 cup vegetable oil
1/2 teaspoon vanilla
1 (14 ounce) can crushed pineapple, drained
3/4 cup finely grated carrots
1/2 cup raisins

1. Preheat oven to 400°F degrees.
2. Lightly spray 12 muffin cups or line with paper cups.
3. Stir flour together with baking powder, baking soda, salt, spices and sugar in a large mixing bowl.
4. Whisk egg in a medium-size bowl with buttermilk, oil and vanilla.
5. Stir in pineapple.
6. Pour into flour mixture and stir until just combined.
7. Stir in carrots and raisins.
8. Spoon batter into muffin cups.
9. Bake 15-17 minutes or until a toothpick comes out clean.

Answer 6

Carrot-Flecked Corn Bread
(9 squares)
Grated carrots don't change the flavor, but they do transform an ordinary quick bread into a nutritious super food.

2 tbsp vegetable oil
2 cups white or yellow cornmeal
1/3 cup all-purpose flour
2 tsp baking powder
1 tsp baking soda
2 tbsp sugar
1 tsp salt
13/4 low-fat buttermilk
1 large egg, lightly beaten
2 medium carrots, peeled and finely shredded

1. Preheat oven to 400 degF. Swirl oil in 8x8x2-inch-square baking pan. Place pan in oven for 5 minutes while preheating.

2. Meanwhile, in large bowl, combine cornmeal, flour, baking powder, baking soda, sugar, and salt. Stir in buttermilk, egg,and carrots. Carefully pour in oil from baking pan. Mix well. Pour batter into hot pan.

3. Bake until toothpick inserted in center comes out clean, 25 minutes. Let cool in pan 10 minutes. Turn out onto wire rack. Let cool slightly before cutting. Serve warm.

Sweet Corrot-Raisin Muffins
(12 Muffins)
Sunflower seeds add heart-protecting vitamin E

1 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 cup sugar
2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1/2 cup unsweetenned applesauce
1/4 cup vegetable oil
2 large eggs, lightly beaten
1 large carrot, peeled and finely shredded
1/2 cup raisins
2 tbsp unsalted, shelled sunflower seeds

1. Preheat over to 400 degF. Coat 12 standard muffin pan cups with nonstick cooking spray or line with paper liners

2. In large bowl, combine all-purpose flour, whole-wheat flour, sugar, baking powder, salt, cinnamon, allspice, and nutmeg.

3. In medium bowl, combine applesauce, oil, and eggs. Fold in carrot and raisins, atir in flour mixture until evenly moistened. Spoon into muffin cups, filling each two-thirds full. Sprinkle with sunflower seeds.

4. Bake until toothpick inserted in centers comes out clean, 15 minutes. Cool muffins in pan on wire rack. Turn out into rack. Serve warm or at room temperature.

Enjoy.......;-)
Good Luck!

Answer 7

Try the following
Carrot and pineapple muffins
Ingredients
100g/4oz plain flour
100g/4oz plain wholemeal flour
1 tsp baking powder
¾tsp bicarbonate of soda
1½ tsp ground cinnamon
½ tsp salt
200ml/7fl oz vegetable oil
90g/3½oz caster sugar
2 eggs
120g/4½oz finely grated carrots
225g/8oz tinned crushed pineapple, semi-drained
100g/4oz raisins

Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Sift together the flours, baking powder, bicarbonate of soda, cinnamon and salt and mix well. Beat the oil, sugar and eggs until well blended. Add the grated carrots, crushed pineapple and raisins. Gradually add the flour mixture, beating just enough to combine all the ingredients.
3. Pour the batter into muffin trays lined with paper cases and bake for 25 minutes. Cool on a wire rack

OR Carrot Bread
Contributed by Melissa's/World Variety Produce

Preheat oven to 375 degrees

Ingredients
1 pound organic carrots peeled and grated
1 1/4 cups milk
1 1/3 unbleached flour
1 1/4 cups cornmeal
1 1/2 teaspoon baking powder
2 eggs
2 tablespoons butter melted
1/2 cup honey
1/2 cup dried blueberries or Flame seedless raisins

Place carrots in a saucepan, add the milk, and bring to a boil. Reduce heat and simmer for 5 minutes, stirring occasionally. Remove from heat and cool.

In a mixing bowl, combine flour, cornmeal, baking powder, eggs, butter, and honey.

Stir in dried blueberries, carrots, and liquid.

Butter a 5 x 9 inch loaf pan. Pour batter into pan and bake for 60 - 70 minutes, until a knife inserted in the bread comes out clean.

OR All-star Carrot Raisin Bread

1 1/4 c Flour
1 1/2 ts Baking powder
1 ts Cinnamon
1/2 ts salt
1/2 c Sugar, dark brown; firmly packed
1/3 c Oil
2 lg Eggs
1/2 c Milk
2 sm Carrots; peeled & shredded 1 1/4 cups
1 tb Lemon peel; grated


Glaze:


1/3 c Sugar, powdered
2 tb Juice, fresh lemon
1 tb Water


Preheat oven to 350 degrees. Grease a 9x5" loaf pan. Line with waxed paper.

Mix together flour, baking powder, cinnamon, and salt.

Beat together brown sugar and oil at medium speed until well combined. Beat in eggs, 1 at a time, beating well after each addition.

Alternately beat flour mixture and milk into egg mixture. Stir in carrots, raisins, and lemon peel. Spoon batter into prepared pan; smooth top.

Bake loaf until browned and a toothpick inserted in the center comes out clean, 55 minutes.

Meanwhile, prepare glaze. Mix together confectioners' sugar, lemon juice, and water until blended and smooth.

Transfer pan to a wire rack. Pierce loaf top serveral times with a fork. Brush loaf with glaze. Cool for 10 minutes.

Loosen loaf by running a metal spatula around sides of pan. Turn out onto rack to cool completely.

or Carrot Walnut Bread

1 1/2 c Unbleached flour; sifted
1/2 ts Cinnamon; ground
1/4 ts Salt
3/4 c Cooking oil
1 1/2 c Carrots; pared, shredded
1 ts Baking soda
1/4 ts Nutmeg; ground
1 c Sugar
2 ea Eggs; lg
1/2 c Walnuts; chopped


Sift the flour, baking soda, cinnamon, nutmeg and salt together in a small bowl and set aside. Combine the sugar, oil and eggs in a mixing bowl. Beat, with an electric mixer set on medium speed, for 2 minutes. Add the dry ingredients, stirring just until moistened. Stir in the carrots and walnuts. Pour the batter into a greased 9 X 5 X 3-inch loaf pan and bake, in a preheated 350 degree F. oven for 1 hour or until a cake tester or wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes, remove from the pan and finish cooling on the wire rack.

Answer 8

http://allrecipes.com/recipes/baking/bread/main.aspx
http://allrecipes.com/recipe/cinnamon-carrot-bread/detail.aspx
http://southernfood.about.com/od/carrotcakesandcookies/r/bln469.htm
http://www.preparedpantry.com/carrotbread.htm

Hears a few try them all when you have time,I love carrot cakes and breads, have you pre heated the over I'm omw lol. Yummy