Yield: Yields one loaf
If you like carrot cake you’ll love this sweet, tender quickbread, which is loaded with grated carrots, dried currants, and warm spices like cinnamon and cardamom.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I used fresh carrots from my garden, a mixture of golden and thompson raisins and one tablespoon of dried blood orange peel form Williams- Sonama. I decided to ice the loaf after reading the comments from previous bakers. My husband and I both loved the loaf. I would definitely make this again.
I agree with the previous review. Although I did tweak by using whole wheat flower and using walnuts instead of currants, it didn't have the carrot flavor of a carrot cake. It was moist and certainly enjoyable, just wish it packed a little more flavor.
I did not ice the bread but it is moist and the currants add a nice sweetness. I think it doesn't have enough carrots but maybe then it wouldn't rise properly (?). Only 3 stars because it is a bit bland.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?