Shredded carrot, sour cream and raisin loaves

4 loaves

Ingredients

Quantity Ingredient
1 cup Unsifted all-purpose flour
1 cup Unsifted cake flour
⅓ cup Unsifted whole wheat flour
⅓ cup Yellow cornmeal
1¼ teaspoon Baking soda
1 teaspoon Baking powder
½ teaspoon Salt
1½ teaspoon Ground cinnamon
½ teaspoon Ground ginger
¼ teaspoon Ground allspice
¼ teaspoon Ground cardamom
1⅓ cup Dark raisins
⅓ cup Chopped walnuts
8 tablespoons Unsalted butter; softened
1 cup Granulated sugar
2 Extra-large eggs
2 teaspoons Vanilla extract
1¼ cup Sour cream
1¾ cup Peeled, shredded carrots; about 4 medium carrots

Directions

Preheat the oven to 350F. Butter and flour four 5x3x 2¾-inch loaf pans.

Sift together the all-purpose flour, cake flour, whole wheat flour, cornmeal, baking soda, baking powder, salt, cinnamon, ginger, allspice and cardamom. Toss the raisins and walnuts with 2 teaspoons of the sifted mixture.

Cream the butter in the large bowl of an electric mixer on moderate speed for 5 minutes. Add the sugar and beat on moderately high speed for 3 minutes. Beat in the eggs, one at a time, blending well after each addition. Blend in the vanilla extract. On low speed, alternately add the sifted mixture in three additions with the sour cream in two additions, beginning and ending with the sifted mixture.

Stir in the carrots, raisins and walnuts.

Pour and scrape the batter into the prepared pans, dividing it evenly among them. Bake the loaves for 40 to 45 minutes, or until a wooden pick inserted into each loaf emerges clean and dry. A baked loaf will pull away slightly from the sides of the pan.

Cool the loaves in the pans on a rack for 3 to 4 minutes, invert onto another rack and turn each rightside up. Cool completely. Store in an airtight container.

from Baking for Gift-Giving by Lisa Yockelson typed by Tiffany Hall-Graham Submitted By TIFFANY HALL-GRAHAM On 03-25-95

Related recipes