October 16, 2008

Using Up More of Those Carrots! Carrot Bread

As I've said before, I didn't grow up eating a lot of variety of foods or baked goods as a child. I was always so excited to go through the 'cookie and punch' line after concerts in my elementary school because there were so many news bars and cookies to try! Unlike other kids, I skipped the chocolate and chocolate chip 'things' and went straight for the pumpkin bars, carrot cake and other goodies that I never had before and weren't made in my house.

I still remember my first pumpkin bar with cream cheese frosting and how I didn't know what it was, so I couldn't request them or make them myself, but looked forward to the next church or school potluck to see if someone would bring those 'orange' bars with white frosting. Someone usually did. It was only after I was married that I started to make them myself... and now? Squash, pumpkin, carrots... it's all good!

And here is one that I made this week!

Carrot Bread

1 c sugar
3/4 c vegetable oil
2 eggs
1 t vanilla
1 1/2 c grated carrots
1 1/2 c flour
1 t soda
1 t cinnamon
1/4 t ginger
1/2 t salt

Mix all and pour into a greased loaf pan. Bake at 350 for about 1 hour and 15 minutes. Check it at 55 minutes to see if the center is done. If not, continue baking until it is. (I do the knife test - with a knife stuck into the center. When it comes out clean you know it's done).

Cool. Wrap in Saran wrap and refrigerate overnight - or freeze until needed.

This is moist and excellent on it's own - but made into more of a dessert bread if you serve it with a container of cream cheese frosting on the side to 'smear' on if desired.Print Friendly and PDF