Spiced Brown Sugar Carrot Bread Recipes

Steps:

• Preheat the oven to 350°. Coat two 8-by-4-inch loaf pans with cooking spray or grease and lightly flour the pans.
• In a medium bowl, combine the flour, cinnamon, baking powder, baking soda, cardamom and salt.
• In a large bowl, beat the eggs with the light brown sugar and granulated sugar until smooth. Add the oil in a thin stream, beating at high speed until the batter has doubled in volume, about 2 minutes.
• Beat in the vanilla and lemon zest.
• Fold in the shredded carrots. Beat in the dry ingredients at low speed in 3 batches, mixing well between additions.
• Pour the batter into the prepared pans, filling them two-thirds full. Bake in the middle of the oven for 50 minutes to 1 hour, or until a cake tester inserted into the center of the loaves comes out clean.
• Let the loaves cool in the pans for 10 minutes before turning them out onto a rack to cool completely.

Steps:

• Bring a large pot of salted water to a boil over medium heat and add the carrots. Cook for 2 minutes, then drain in a colander and set aside.
• In a medium-size pot combine all the remaining ingredients, except the parsley, and bring to a simmer over low heat. Add the drained carrots and toss to combine. Simmer on low heat for 5 minutes to incorporate flavors. Transfer to a serving bowl, garnish with parsley and serve.

Steps:

• Heat vegetable oil in a skillet over medium heat. Cook and stir carrots with brown sugar, cinnamon, cayenne pepper, and nutmeg in the hot oil until carrots are glazed, coated with spices, and tender, 10 to 15 minutes.