Carrot Spoon Bread

By cheeserohan

Ingredients

• 3 cups packed finely grated carrots (1 1/4 pounds)
• 3 Tablespoons water
• 1 1/2 cups all-purpose flour (spooned and leveled)
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon coarse salt
• 1 cup packed light brown sugar
• 4 large eggs
• 1/2 cup (1 stick) unsalted butter, melted and cooled

Details

Servings 8

Preparation

Step 1

Preheat oven to 350F. Butter a 2-quart baking dish. In a medium microwave-safe bowl, combine carrots with water. Cover with plastic wrap and microwave until tender, 4 minutes. Drain carrots in a fine-mesh sieve. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Whisk in beaten eggs, brown sugar and butter until combined. Fold in carrots and transfer mixture to prepared dish. Bake until top is golden brown, edges pull away from sides of dish, and a toothpick comes out clean 55 to 60 minutes. Let cool slightly before serving.