Best Carrot Bread With Hazelnuts Coconut And Cream Cheese Glaze Recipes

Carrot Bread image

Provided by Food Network

Categories dessert

Yield 12 servings

Number Of Ingredients 13

1 3/4 cups all purpose flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda
Salt
1/4 teaspoon each ground cinnamon, nutmeg and ginger
1 1/2 sticks unsalted butter
1 cup sugar
1/3 cup honey
3 large eggs, lightly beaten
1 teaspoon grated orange zest
1/4 cup orange juice
Generous cup of grated peeled carrots
1/2 cup raisins

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.

Mini Carrot Cakes with Cream Cheese Glaze image

Provided by Food Network Kitchen

Categories dessert

Time 1h25m

Yield 12 servings

Number Of Ingredients 21

Pan release spray, for greasing
1/2 cup pecan halves
1 1/2 cups whole wheat pastry flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup light brown sugar
1/2 cup 2-percent Greek yogurt
1/3 cup vegetable oil
1 teaspoon pure vanilla extract
1 teaspoon finely grated lemon zest
3 large eggs
3 cups shredded carrot (about 3/4 pound)
1/2 cup plus 2 tablespoons confectioners' sugar
2 tablespoons 1/3 less fat cream cheese (neufchatel cheese), at room temperature
1 teaspoon lemon juice
1/4 teaspoon pure vanilla extract
Pinch fine salt
Pecan halves, golden raisins and/or ground cinnamon, for garnish, optional

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 image

Provided by Food Network Kitchen

Number Of Ingredients 12

2 cups flour
1 1/2 cup of carrots, shredded
1 table spoon baking soda
1 cup vegetable oil
1 table spoon baking soda powder
1 table spoon vanilla
1 table spoon salt
3/4 cup crushed pineapple, from a can
2 eggs
1/2 cup walnuts, chopped
1 cup of sugar
1 table spoon cinnamon

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;