Best 4 Carrot Bread With Hazelnuts Coconut And Cream Cheese Glaze Recipes
Carrot bread, an old-fashioned sweet treat, is a moist and flavorful bread made with grated carrots, spices, and nuts. This classic recipe takes on a delightful twist with the addition of hazelnuts, coconut, and a luscious cream cheese glaze. The hazelnuts add a nutty crunch, the coconut provides a subtle sweetness and texture, while the cream cheese glaze creates a smooth and tangy finish. This carrot bread is perfect for breakfast, brunch, or as an afternoon snack. It's also a great way to use up leftover carrots.
In addition to the main carrot bread recipe, the article also includes a recipe for a vegan version, a gluten-free version, and a cream cheese frosting. The vegan version uses flax eggs and plant-based milk, while the gluten-free version uses almond flour and oat flour. The cream cheese frosting is a simple and delicious way to add extra richness and flavor to the carrot bread.
So, whether you're looking for a classic carrot bread recipe or something with a unique twist, this article has you covered. With clear instructions and helpful tips, it's easy to make a delicious carrot bread that everyone will love.
MINI CARROT CAKES WITH CREAM CHEESE GLAZE
Whole wheat flour and Greek yogurt keep these cakes flavorful and moist while adding fiber and protein. Each cake gets 1 teaspoon of sweet cream cheese glaze-far fewer calories than the multiple tablespoons of frosting piled onto your typical cupcake.
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield 12 servings
Number Of Ingredients 21
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray twelve 4-ounce mini loaf pans or a 12-cup regular muffin pan with pan release spray.
- Spread the pecans out on a rimmed baking sheet and bake until toasted, 10 to 12 minutes. Allow to cool and then pulse in a food processor until very finely chopped but not ground.
- Combine the chopped pecans, flour, baking powder, cinnamon, ginger, baking soda and salt in a large bowl. Whisk together the brown sugar, yogurt, oil, vanilla extract, lemon zest and eggs in another bowl. Stir the carrots into the egg mixture. Fold the carrot-egg mixture into the flour mixture until just combined. Divide evenly among the prepared pans. (Don't be alarmed if the batter seems skimpy; the cakes will rise once baked.)
- Bake until the center of the cakes bounce back when pressed and a toothpick inserted in the middle comes out clean, 20 to 22 minutes. Let the cakes cool in the pans for a few minutes, and then transfer to a rack to cool completely.
- For the glaze: Mix together the confectioners' sugar, cream cheese, lemon juice, vanilla extract and salt in a medium bowl. Spoon about 1 teaspoon of the glaze onto each cake and use the back of the spoon to spread. Garnish as desired.
CARROT BREAD
Provided by Food Network Kitchen
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. In medium bowl combine flour, baking soda, baking powder, and salt. Mix with a fork. In large bowl combine eggs and sugar. In food processor grate carrots. Add grated carrots, oil, vanilla, pineapple, walnuts and cinnamon to egg mixture. Slowly add flour mixture to wet mixture until completely combined. Pour batter into two greased loaf pans. Bake for 45 minutes;
CARROT BREAD
Steps:
- Preheat oven to 350 degrees. Lightly butter a 9 x 5 inch loaf pan
- In a mixing bowl, whisk together flour, baking powder, baking soda, pinch of salt and spices. In another mixing bowl cream butter and sugar until light. Add honey, eggs, 1 by 1, orange zest and juice. Fold wet ingredients into dry ingredients. Add carrots and raisins to batter and transfer it to prepared loaf pan and bake in middle of oven for 45 minutes or until a toothpick when inserted in center comes out dry. Rest on a rack for 15 minutes; turn out, cool on a rack.
CARROT BREAD
This lovely, moist quick bread from is flecked with crunchy walnuts and colorful shredded carrot. For variety, I sometimes substitute a cup of shredded raw zucchini for the carrot or add a half cup of drained crushed pineapple. -Connie Simon, Reed City, Michigan
Provided by Taste of Home
Time 1h5m
Yield 1 loaf (12 pieces).
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Grease and flour an 8x4-in. loaf pan; set aside. In a bowl, combine sugar, flours, baking powder, baking soda, salt and cinnamon. In another bowl, combine eggs, applesauce and vanilla; stir into dry ingredients until just moistened. Fold in carrots and walnuts. Pour into prepared pan. , Bake until a toothpick comes out clean, 50-55 minutes. Cool 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 160 calories, Fat 3g fat (0 saturated fat), Cholesterol 31mg cholesterol, Sodium 361mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 2g fiber), Protein 3g protein.
Tips:
- Use fresh carrots for the best flavor. Grating the carrots by hand will give you a better texture than using a food processor.
- Toast the hazelnuts before adding them to the batter. This will bring out their flavor and make them more fragrant.
- Don't overmix the batter. Overmixing will make the bread tough.
- Bake the bread until a toothpick inserted into the center comes out clean.
- Let the bread cool completely before glazing it. This will help the glaze set properly.
Conclusion:
Carrot bread is a delicious and easy-to-make quick bread that is perfect for breakfast, lunch, or a snack. It is also a great way to use up leftover carrots. This recipe for carrot bread with hazelnuts, coconut, and cream cheese glaze is a variation on the classic carrot bread recipe. The hazelnuts and coconut add a nice crunch and flavor to the bread, while the cream cheese glaze adds a sweet and tangy finish.
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