It is no secret, that carrots are great for baking, as well as several other produce like zucchini, beets, sweet potato and such. When I say “I am going to bake a carrot…” you will immediately will answer “cake”. Right? Wrong. This post is for the neglected one, the one that stands in the shadow of the carrot cake and the carrot muffins. The Carrot Bread.
I had some carrots just begging me to turn them into something baked, but I wanted to stay away from the frosting. There’s just so much frosting you can take for a couple of weeks. I’ve been in and out of birthdays, baking and frosting cakes… so no. No frosting.
Browsing online, I found this version of Carrot Bread by Mark Bittman, and since I wanted to bake a quick bread (no yeast, since I didn’t have any) it was perfect. I have to confess that I misread the recipe. I added only ½ a teaspoon of baking powder, when the original recipe calls for 1 ½ teaspoons. Still the bread came out just fine. I also replaced the orange zest with orange juice, and added a dash of both nutmeg and cinnamon.
I baked two loaves, so I took one next door to my aunt and uncle the next day. I was very pleased when I went to visit them the next day to find out there was only one serving left! It’s good. And if you’re wondering what my dad said about the bread? He liked it! Of course, he would rather have me bake my grandma’s 4-Minute Cake, but he still liked it! A small victory in my book. This bread keeps best up to 3-4 days, after that it starts to dry out.