A friend shared a truly yummy recipe for zucchini bread with me last summer. The zucchini is long gone but I found myself some extra carrots today and thought – why not? So I made carrot bread and it turned out to be delicious. It’s even 5-year-old approved.
Carrot Bread (makes 1 loaf)
1 c. sugar
1/4 c. vegetable oil
1 1/2 tsp. vanilla
1/2 c. crushed pineapple
1 1/3 c. all purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon AND 1/2 tsp. nutmeg (or substitute 1 tsp. Penzy’s Baking Spice if you have it)
1 c. grated carrot
Mix together the egg, sugar and oil. Add the vanilla and pineapple and stir well. Sift the dry ingredients together and add to the wet ingredients. Mix well. Stir in the grated carrot.
Bake for 50 minutes at 350 degrees.
Let cool and serve plain or with butter or with whipped cream cheese.