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 large eggs

2/3 cup canola 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).