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Thursday, September 30,2010

Toasted Walnut Carrot Bread

By Danette Randall

 

Now that my foray into fall is in full force, autumn desserts activate!

 

So exciting this time of year. Every treat smells so good; yet unlike summer, nothing seems fattening, and every bite you take seems better than the next. Word to your mama!

This week on the menu is Toasted Walnut Carrot Bread with Cinnamon Cream Cheese Spread. Yes, the name is a tad long, but the recipe itself is easy, with great results. I always associate carrot cake with fall — the quick bread version is a tad lighter and more portable.

I make a cream cheese spread so you can use it if you want, or not. It is just as good without the cream cheese frosting. However, I find that when I make anything with carrots, people always assume frosting will be present. I don’t like to let the peeps down, so spread it is!

This recipe is made with applesauce instead of oil, so it has the healthier aspect to it, and being that I like to eat the whole loaf in one sitting, applesauce makes for happier arteries, and grating the carrots is almost like exercise, so between the two it is really slowing down my express train to chubbyville.

It has all the spices you want in your fall treats, and therefore turns your kitchen into smellapalooza. No need to light the fall candles when baking this sweet treat. Toasting the walnuts adds to the comforting aroma and gives that crunch you desire in a bread.

I love that it is more than a dessert, but great as breakfast, too.

What’s not to love about a dessert with dual roles?

So I suggest grating extra carrots and baking your heart out.

They freeze well, and once your family, friends or foes get a slice, they will be coming back in loaves, I mean droves.

Now, follow the directions, put some love into it and invite me over when it’s done.


Toasted Walnut Carrot Bread with Cream Cheese Spread

1 3/4 cup flour

1/4 tsp. salt

1/4 tsp. baking powder

1/2 tsp. baking soda

1 tsp. cinnamon

1 tsp. cloves

1 tsp. nutmeg

2 eggs

1 cup brown sugar

1/2 cup unsweetened applesauce

1 tsp. vanilla

1 cup shredded carrots

1 cup toasted walnuts


Preheat oven to 350 degrees.

Lightly grease a 9-by-5-inch loaf pan. Combine flour, salt, baking powder, baking soda, cinnamon, cloves and nutmeg in bowl. Set aside.

In large bowl, mix eggs and brown sugar, add in apple sauce and vanilla, stir until well combined. Fold in carrots that have been peeled and grated.

Combine flour mix with carrot mixture and stir well. Fold in walnuts, reserving a tablespoon to put on top.

Spread mixture into prepared pan and sprinkle on reserved walnuts. Bake for 45 to 50 minutes, or until toothpick inserted in middle comes out clean. Take out and let cool. When ready to serve, cut into slices and spread a little cream cheese frosting on.


Cream Cheese Spread

8 ounce package cream cheese (softened)

1 tbsp. milk

1/4 cup powdered sugar (more if you prefer sweeter)

1/2 tsp. cinnamon Mix all ingredients in small bowl. It will be thick. Add more milk if thinner frosting is desired.

You can watch the Dessert Diva every Monday at 8:35 a.m. on Channel 2. To contact Danette at the station, visit 2thedeuce.com, and click on Daybreak on the Deuce. To chat and/or send comments and suggestions, write to jdromega@aol.com.

Respond: letters@boulderweekly.com

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Made my taste buds do the Boogie-Woogie!!

 

 
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