CARROT BREAD
Author: Rachel Schultz
Serves: 2 loaves
- 5 carrots, peeled, steamed and pureed
- 2 eggs
- ½ cup oil
- ¼ cup milk
- 1 teaspoon vanilla
- 1 and ¾ cup flour
- 1 cup sugar
- ½ cup brown sugar
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- 1 batch cream cheese frosting (optional)
- Preheat oven to 350 degrees.
- Combine mashed carrots with eggs, oil, milk, and vanilla in a stand mixer. Take caution that carrot is not too warm that it cooks the egg.
- In a separate bowl, stir together flour, sugar, brown sugar, baking soda, cinnamon, nutmeg, and salt.
- Slowly incorporate dry ingredients into wet, continuing to mix. Transfer batter to two greased 9x5 loaf pans.
- Bake for 45 minutes. Cover with foil and baking for a final 15 minutes.
Recipe by Rachel Schultz at https://rachelschultz.com/2014/11/06/carrot-bread/
3.3.3077