You see, I’m in my first week of culinary school, and a world of deliciousness awaits me. My first assignment this past Sunday was to become the master of my Wustoff, a.k.a. knife skills 101.
I chopped my way through the small dice, and dominated a julienne, and as a result was left with quite the pile of assorted veggies. Christine (my partner-in-kitchen-crime), over at Literary Appetite, solved the potato problem. The carrot situation however, was a little more daunting. You see, Walt despises cooked carrots. And I’m not too fond of them myself. Hmmm…what to make, what to make. Hey I know, if you can put zucchini in bread, then why not carrots?
This recipe may well be the easiest recipe I’ve ever seen. Step 1 — Mince (or grate) the carrots into oblivion. Step 2 – throw all the ingredients in a bowl and mix. Step 3 – bake and enjoy.
Hey, whoever said you can’t have your cake and veggies, too?
CARROT BREAD
Source: Talk About Good, Junior League of Lafayette, MS
1 1/2 cups all-purpose flour
1 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/ 2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon freshly-grated nutmeg
2 eggs
2/3 cup cooking oil
1 cup grated carrots
3/4 cup chopped pecans
Preheat oven to 350 degrees.
Mix all ingredients together. Bake in loaf pan for 1 hour (test after 45 minutes).
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{ 2 comments… read them below or add one }
Sounds like a delicious alternative to gallons (literally) of leek & potato soup. Stocks and sauces, watch out! Here we come.
Looks good — I love zucchini bread too.
Wishing you well in cooking school.
When will we see you on Food network??? (: