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Swiss Carrot Quick Bread

Author
JWU College of Culinary Arts

Yield
13 lbs., 7 oz. (6,024 g)

Recipe ID
P00269

Ingredients
US standard
Metric
Batter
Flour, bread
3 lbs., 1 oz.
1,400 g
Sugar, light brown
1 lb., 5 oz.
600 g
Sugar, granulated
1 lb., 5 oz.
600 g
Baking powder
2.5 oz.
72 g
Cinnamon
.5 oz.
10 g
Salt
.5 oz.
14 g
Carrots, grated
2 lbs., 3 oz.
1,000 g
Lemon, zest and juice
4 ea.
4 ea.
Almond flour, lightly toasted
14 oz.
400 g
Hazelnut flour, lightly toasted
14 oz.
400 g
Eggs, whole
16 ea.
16 ea.
Butter, unsalted
1 lb., 12 oz.
800 g
Lemon Glaze
Sugar, confectioner's
9.5 oz.
270 g
Lemon juice
2.5 oz.
70 g
Preparation
  1. Gather all the ingredients and equipment.
  2. Scale ingredients.
  3. Sift all flour, sugar, spices, and salt.
  4. Zest lemon, squeeze the juice from it and combine with the peeled grated carrots.
  5. Combine the carrot mixture to the sifted ingredients.
  6. Add the nut flours.
  7. Whisk the eggs and combine to the above ingredients.
  8. Melt and cool the butter and add to the above.
  9. Fill the loaf pans with 2 lbs., 3 oz. (1,000 g) of batter.
  10. Fill muffin cups with 3.75 oz. (110 g) of batter.
  11. Bake loaves in a convection oven at 325°F (163°C) for 50 minutes. Bake muffins at 350°F (177°C)for approximately 20 minutes.
  12. Remove from the pans and cool on a wire rack.
  13. To prepare lemon glaze, squeeze the juice from one lemon.
  14. Stir together with the confectioner's sugar.
  15. Apply lemon glaze to the tops of warm loaves or muffins.