Thursday, January 7, 2010

Cuisine: Carrot Pear Gingerbread

I bought some pears today that smelled amazing and were incredibly ripe. I was eager to have them tomorrow as a snack or part of my lunch. They were in the bag with other vegetables for dinner and ended up getting crushed. I, too, was crushed. So I ended up making up this tasty dessert instead.


1 1/2 cups flour
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground clove
1 teaspoon nutmeg
1 cup molasses, dark
3/4 c boiling water
1 stick butter, softened and sliced
3/4 cup brown sugar, dark
2 eggs, beaten
1 teaspoon vanilla
2 carrots, shredded
2 pears, pealed, cored and sliced
1 tablespoon ginger, crushed

Heat oven to 350.

In a bowl sift together flours, baking soda, baking powder, salt, cinnamon, cloves, and nutmeg.

In a separate bowl, whisk together molasses, water, and butter. Add sugar, eggs, and vanilla.

Add flour mixture to molasses mixture and combine. Slowly fold in carrots, pears, and ginger until fully mixed together.

Pour batter into a 9X9 buttered pan. Bake for 45-55 minutes.

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