When I'm out of bananas and pumpkin, but there is still an old bag of carrots at the bottom of the fridge: this carrot bread works as a wonderful breakfast option.
Ingredients
1.5 cup flour
1 tsp baking powder
0.5 tsp baking soda
0.25 tsp salt
1 tsp cinnamon
0.5 tsp ginger
0.25 tsp cloves
2/3 cup vegetable oil
2 eggs
0.5 cup light brown sugar
1/3 cup yogurt
1 tsp vanilla
200g shredded carrots
0.5 cup raisins and 0.5 cup chopped walnuts
Preparation
Line a 9-by-5-inch loaf pan with paper. Spray with oil.
Preheat oven to 350F.
Whisk the dry ingredients and wet ingredients in separate bowls. Combine and add the shredded carrots.
Fold in the raisins and walnuts at the end.
Bake for 50-60 minutes, until toothpick inserted in center comes out clean. Cool for 5 minutes, then flip out of shape and finish cooling on a cooking rack. Frost with vanilla or cream cheese frosting if desired.
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