Gingered Mango-Carrot Bread & Whipped Coconut CreamMonday, July 23, 2012
After many requests, I agree that it is time to start adding some desserts to The Kitchenista Diaries! But here's the thing: As far as my relationship with desserts goes, I'm not one to bake cookies or cakes just to have sweets around the house. I did have one brief and sordid affair with double fudge brownies after my son learned how to make them himself. I may or may not have had a few unspeakable nights with several
I was inspired by Lovely Pantry's recipe for Ginger Carrot Bread. I too had a bottle of carrot juice in the fridge and I'm not too crazy about drinking it yet, so I wanted to put it to good use. Adding the mango allowed me to reduce the oil and sugar needed, and while most carrot cakes are topped with a cream cheese frosting, I opted for a coconut whipped cream which provides a similar texture without the guilt factor. If you like carrot cake and tropical flavors, you'll love this recipe. It has the texture of a super moist banana bread and the sweet flavors of carrot and mango laced with warm spices, all a perfect contrast to the cool coconut. No need to discuss how much I ate to confirm this for you, just thank me later.
Combine the flour, cinnamon, nutmeg, cloves, salt and baking powder in a large bowl. In a separate bowl, mix together the eggs, melted butter, sugar, vanilla and carrot juice.
Add the wet ingredients to the dry ingredients and mix just until all of the flour is incorporated into the batter.
Stir in the pureed mango & carrot mixture, followed by the coconut flakes.
Pour batter into a loaf pan that has been lightly greased with non-stick cooking spray. Don't freak out, but the color and texture reminds me of something I have not seen since cleaning up after a sick toddler.
Place on center rack of oven and bake at 350° for 45 min to one hour, or until a knife inserted in center of loaf comes out clean. I tried this twice and both times needed to cook it closer to the hour mark. The bread is meant to be moist though so don't over bake. Serve warm, topped with coconut whipped cream. Garnish with mint leaf, if desired.