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Carrot Spoonbread | Great Performances


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Carrot Spoonbread
by Suzannah Schneider, Sustainability Connector

Image © Martha Stewart


3 cups Finely grated carrots, packed

1 1/2 cups All-purpose flour

2 teaspoons Baking powder

1/4 teaspoon Baking soda

3/4 teaspoon Maldon salt

4 large Eggs, beaten

1 cup Light-brown sugar, packed

1/2 cup (1 stick) Unsalted butter, melted and cooled

1/2 tsp Cinnamon


1. Preheat oven to 350 degrees. Butter a 2-quart baking dish. In a medium microwave-safe bowl, combine carrots with 3 tablespoons water. Cover with plastic wrap and microwave until tender, 4 minutes.

2. Drain carrots in a fine-mesh sieve. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Whisk in eggs, sugar, and butter until combined.

3. Fold in carrots and transfer mixture to prepared dish. Bake until top is golden brown, edges pull away from sides of dish, and a toothpick inserted in center comes out clean, 55 to 60 minutes. Let cool slightly before serving.

How many does this serve?

By Anne on 2016 09 07

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