Carrot swirl loaf
Dimitra's Dishes · ♥ 392 likes · 4.7K views · 12 min video
Read about quick breads in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 lb carrots
Bring a pot of water to a boil and cook about a pound of carrots until fork tender, 15 to 20 minutes.
Drain the carrots and mash them, leaving some texture rather than a baby food puree, then cool completely.
- 16 oz soft cream cheese
- ¼ cup granulated sugar
- ¼ cup warm milk
- 1 whole egg
- 1 tsp pure vanilla extract
Mix the cream cheese with the granulated sugar, warm milk, egg and vanilla until smooth.
Cream cheese swirl filling
Measure out a pound of the cooled mashed carrot, 15 to 16 ounces or about two full cups; the rest freezes.
- ½ cup olive oil
Add the olive oil, granulated sugar, eggs and vanilla to the carrots and set aside.
- 1 cup granulated sugar
- 2 whole eggs
- 1 tsp vanilla
- 1½ cups all-purpose flour
Whisk the flour, baking powder, baking soda, cinnamon and salt together first so one whisk does both jobs.
- 2 tsp baking powder
- ½ tsp baking soda
- 2 tsp ground cinnamon
- ¼ tsp salt
Whisk the wet ingredients until combined, then add the flour mixture and whisk until just combined.
- ½ cup walnuts
- ½ cup raisins
- 1–2 tbsp flour
Toss the ground walnuts and raisins with one or two tablespoons of flour, then fold them in with a spatula.
- cooking spray
Spray a 10 inch round deep dish pie pan, put in half the batter, spread all the remaining cream cheese filling over it, top with the rest of the batter and swirl.
Bake at 350F for about 45 to 50 minutes in the pie pan, until a toothpick in the centre comes out clean, and cool completely before serving.
Once baked and completely cooled they freeze well wrapped tightly in plastic and then foil, and keep a month or two.
Optional icing, toppings and freezing