Ingredients
-
2
-
3/4
-
2
-
2
-
2
-
1
-
3/4
-
1 1/2
-
1/2
-
1
-
1
-
-
-
-
Directions
Indian Carrot Bread, Bread so moist it has to be eaten with a fork , I was excited when I saw this recipe because it sounded interesting I’m not sure how I expected this recipe to come out, but it just wasn’t it The bread was too savory to be a sweet bread, but not savory enough to not be We ended up topping it off with a bit of butter and honey It wasn’t bad by any measure, but not something I’ll try again
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Preheat Oven to 350f. |
|
2
Done
|
Grease an 8-Inch Square Pan. |
|
3
Done
|
in a Saucepan, Over Medium Heat, Bring Carrots in Water to a Boil; Boil Until Tender (10 Minutes). |
|
4
Done
|
Remove from Heat and Add Honey, Brown Sugar, Butter, Cornmeal, and Milk. |
|
5
Done
|
in a Large Bowl, Combine Flour, Baking Soda, Baking Powder, and Salt. |
|
6
Done
|
Combine Dry Mixture With Carrot Mixture, Then Transfer to Baking Pan. |
|
7
Done
|
Bake Until a Cake Tester Insterted in Middle Comes Out Clean (45-50 Minutes). |
|
8
Done
|
Serve Hot With Butter. |
