So, I get that this makes me a total technology fail, but I finally figured out how to get my scheduled posts to go out on time. I'm hoping this is going to make me a much more consistent blogger, which is a great thing.
In other news, JT has finally managed to bring sexy back.
Just kidding. That hasn't happened yet.
Excuse my carbaholic tendencies while I post another bread recipe, will you?
This bread is lightly sweetened and perfectly appropriate for breakfast. It's not one of those "cake" loafs; it really is more of a sweet bread. Go heavy on the spices if you like a strong spice flavor. I like to heap mine.
Spiced Brown Sugar Carrot Bread
Recipe adapted from Food & Wine
-1 teaspoon cinnamon
-3/4 teaspoon baking powder
-3/4 teaspoon baking soda
-1/2 teaspoon nutmeg
-1/4 teaspoon salt
-2 large eggs
-3/4 cup packed light brown sugar
-1/4 cup white sugar
-1/2 cup vegetable oil
-1/2 teaspoon vanilla extract
-grated zest of 1/2 a lemon
-1 1/4 cup finely shredded carrots (about 7 ounces)
Preheat the oven to 350 degrees. Coat an 8x4 inch loaf pan with Pam.
In a medium bowl, combine the flour, cinnamon, baking powder, baking soda, nutmeg, and salt.
In a large bowl, beat the eggs with the brown sugar and white sugar until smooth. Add the oil in a thin stream, beating at high speed for about 2 minutes. Beat in vanilla and lemon zest. Fold in the shredded carrots. Beat in the dry ingredients 1/3 at a time, mixing well after each addition.
Pour batter into the prepared pan. Bake for 50-60 minutes or until a toothpick comes out clean. Let the loaf cool in the pan for 10 minutes before turning it out onto a rack to cool completely.