Yesterday, I made a carrot cake for a friend’s birthday, and I could not get the cake off my mind. I am addicted to the cream cheese frosting and the delicious moist carrot cake taste. Yes I admit, I Leora have a major sweet tooth! Since I am trying to be healthy I am going to make A carrot apple bread, which will hopefully satisfy my carrot cake craving and leave me feeling guilt free. The bread is soft, tender, uber-moist, and dense enough to be satisfying, but still light. The cinnamon and nutmeg really shine and add such a rich depth of flavor to the carrots and apples. Baking with both carrots and apples not only adds chewy texture and natural sweetness, but they add so much moisture. I begin my prep by preheating my JENN-AIR wall oven using the convection bake rapid preheat mode. Then I start by grating my carrots and apples and setting them aside while I prepare the batter. Once the batter is ready I fold in the carrots and apples and pour the batter into my loaf pan. Into the oven it goes, as I wait for the bread to finish I can smell the similar carrot cake aroma fill the kitchen. I clean up my mess by putting everything into the JENN-AIR dishwasher, set it and let it run. There are a ton of glazes that I could whip up for this bread but I talked myself out of it, since this is a healthier snack/dessert and it taste delicious by itself. I took the bread out of the oven and let it cool completely before I sliced, and served it! I was right, it was a big success and it really hit the spot.
Yours truly,
Chef in Training
