As we were harvesting veggies from our garden one day, my husband asked me if I would be willing to try the zucchini bread recipe with some of our home-grown carrots instead of squash. Carrot cake is his favorite, so he thought that carrot bread would be wonderful, because zucchini bread is really more of a cake than a bread, as we all know. I said, sure. And voi la! We had carrot bread. And we saw (and tasted) that it was good.
So, the short and simple is: make zucchini bread, but use carrots instead. And, if you're lucky and have a wonderful husband, he'll grate the carrots for you. (It was his idea, after all.)
Ingredients:
1 C sugar
1 C brown sugar, firmly packed
1 C oil
3 eggs
2 C grated carrots
3 Tbs vanilla
3 C flour
1 tsp salt
1 tsp soda
3 tsp cinnamon
1/4 tsp baking powder
1/2 C nuts, chopped (optional)
Preheat oven to 350 degrees. Cream sugars, oil, and eggs. Add rest of ingredients. Mix well.
Pour into ungreased loaf pan or pans. Bake:
- Large loaf: 1 hour
- Small loaves: 20-25 minutes
Check with toothpick. Cool on racks. Wrap in plastic wrap and then foil. Freeze or refrigerate.
Great with cream cheese frosting.
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