Monday, October 30, 2017

Carrot Tea Bread With Carrot Glaze

Carrot Tea Bread With Carrot Glaze
Click here for photos.


1/2 cup mashed carrots
1/3 cup butter or margarine
2/3  cup sugar
2 eggs
1 1/3 cup flour
2 1/4 teaspoon baking powder
Pinch salt

1/4 cup nuts
1/2 cup raisins (any dry fruit)

4 tablespoons sugar
2 - 3 carrot water (the water carrots were cooked in)
Boil until sugar dissolves.


Cook Carrots in water until tender to mash.  Cool.

Cream the butter and sugar together until light and fluffy.

Gradually beat in the eggs.  Fold in the sieved flour, baking powder and salt,  and mix to a soft consistency with the mashed carrots.   Fold in optionals nuts and raisins.

Spoon the mixture into two greased small loaf pans or one greased large loaf pan and bake in a moderate oven,  350 degrees,  for 45 minutes for small pans and 60 minutes for large pan.   Cool on wire tray.


Carrot Tea Bread prepared and made by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman
Carrot Tea Bread recipe derived from one similar recipe in a cook book by Cookery In Colour A picture encyclopedia for every occasion edited by Marguerite Patten which was a Apple Tea Cake recipe (page 716) but I substituted  the apples for carrots.

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ShirleyAnn Pearman 


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