Carrot Bread

By davidgoodman

Ingredients

• 1 lb. carrots, approximately
• 1 small can crushed pineapples, drained
• 4 oz. crystallized ginger, diced
• 2 tbsp. lemon juice
• 2 c. sugar
• 1 c. plus 2 tbsp. oil, approximately
• 3 eggs
• 3 tbsp. grated orange peel
• 3 c. flour
• 2 tsp. baking soda
• 2 tsp. baking powder
• 1/2 tsp. salt
• 2 tsp. ground cinnamon
• 1/2 tsp. grated nutmeg
• 1/2 tsp. allspice
• 1 tsp. vanilla extract
• 1 c. regular (non-instant) oats
• 1/2 c. chopped pecans

Preparation

Step 1

Peel and grate carrots to produce roughly 1 1/2 cups finely grated carrot and 1 1/2 cups more coarsely grated carrot. Preheat oven to 350 degrees. Combine carrot, pineapple; ginger and lemon juice in a bowl and let rest while you beat together sugar and 1 cup plus 2 tablespoons oil until dissolved and creamy. To the oil-sugar mixture add the 3 eggs, lightly beaten, and grated orange peel. Combine carrot and orange peel mixtures. Mix well. Sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, all spice, then add vanilla. Beat together carrot mixture with flour mixture. To this add oats and pecans. Stir until well mixed and spoon into two 8-inch oiled loaf pans. Bake for 45 to 55 minutes. The loaves are done when a testing needle comes away clean. Cool in pans on racks.