Thursday, March 6, 2014

Spiced Carrot Bread

I was a strict vegetarian for over a decade until that one fateful day when my Mom was cooking burgers and they just smelled too good.  Up until that point, I would pass up half the dishes at Thanksgiving and made my own beans-and-grains veggie burgers.  Mom bought me a vegetarian cookbook, now dog-eared and worn around the edges, that I still use today.  I adapted this wonderful spiced carrot bread recipe from that cookbook; it's great plain or (my favorite) with a bit of cream cheese.

1 1/2 cups flour
1/2 tsp salt
1 tsp baking soda
1/4 tsp baking powder
2 tsp cinnamon
1/2 tsp allspice
1/2 cup vegetable oil
1/2 cup brown sugar
1/2 cup sugar
2 eggs
1/4 cup orange juice
2 cups shredded carrots (or finely chopped in a food processor)
1/2 cup chopped walnuts (optional)
Topping: 1 tblsp cinnamon-sugar mixture

Preheat oven to 350 degrees F.  Grease and flour a loaf pan.

Sift flour, salt, baking soda, baking powder, cinnamon, and allspice in a bowl.  Set aside.

Beat oil and sugars in another bowl until well blended.  Add eggs and orange juice and beat well.  Stir in carrots, nuts, and flour mixture and mix well.

Pour batter into greased loaf pan.  Sprinkle cinnamon-sugar mixture over top.  Bake at 350 degrees for 65-70 minutes or until top is browned.  Let cool 10 minutes and then turn out of pan.

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