carrot bread

CARROT BREAD RECIPE

from Junior League of Tampa's Everyday Feasts

1 1/3 cups flour

1 1/3 cups sugar

1 1/4 tsp cinnamon

1 1/4 tsp baking soda

1/2 tsp salt

3 eggs, beaten

2 cups shredded carrots

2/3 cups vegetable oil

1/2 cup chopped pecans

a few personal little additions:

1 tsp pure vanilla

1/4 tsp nutmeg

1/4 tsp ground ginger

1 T fresh orange zest

I also substituted 1/3 cup brown sugar in place of the white.

orange glaze:

Scoop a few spoonfuls of powdered sugar into a small bowl, add a pinch of fresh orange zest, a good squeeze of orange juice and then add a few drops of milk until the consistency is good.

Done! I learned this simple icing method from Mom - so good and easy.

Directions:

Preheat oven to 375.

Stir together flour, sugar, spices, baking soda and salt into a large bowl. Add the eggs and stir well with a wooden spoon. Add the carrots, oil, and vanilla and mix well. Stir in the pecans and orange zest. Pour into greased loaf pans (I just line mine with parchment) about 3/4 full.

1 regular loaf - bake for about 1 hour.

2 mini loafs - bake for about 45 minutes.

Remove to a wire rack and let cool.

Drizzle with glaze (or leave plain) and eat for breakfast, snack or dessert!

hope you enjoy!

{side note: kevin kindly hinted that i use a lot of pics. i hope it doesn't come across indulgent - i'm just experimenting with a new camera and it's fun... i'll try to be a better editor though. thanks for bearing with me!}