"Hugging" Carrots from the Santa Barbara Farmer's Market

A few weekends ago, my daughter and I bought some delicious carrots at our farmer’s market.  It ended up being a cold and rainy Saturday afternoon so we used some of them to make our own little twist on Mark Bittman’s Carrot Bread recipe in How to Cook Everything.  Here is our variation below.  It was the perfect Spring treat. Enjoy!

The final result---delicious carrot bread

Carrot Bread (adapted from Mark Bittman’s How to Cook Everything)

Makes 1 loaf (or ring in our case)

Time: 1 1/2 hours

Ingredients:

2 cups all-purpose whole wheat flour

1 cup stone ground wheat flour

1/2 teaspoon sea salt

1 Tablespoon baking powder

1 cup sugar

1/2 teaspoon ground cinnamon

2 eggs

1 teaspoon vanilla extract

1/4 cup (1/2 stick) melted butter plus more to grease the pan

1 1/4 cups milk

1 cup peeled and grated carrots

Directions:

1. Preheat the oven to 350 degrees Farenheit.

2. Combine all the dry ingredients. Beat the eggs with the butter and milk. Make a well in the center of the dry ingredients and pour the wet ingredients into it, along with the carrots.  Using a large spoon or rubber spatula, combine the ingredients swiftly, stirring and folding rather than beating, and stopping as soon as all the dry ingredients are moistened.  The batter should be lumpy, not smooth.

3. Pour into the prepared loaf (or ring) pan and bake about an hour or until a toothpick inserted in the center of the loaf comes out dry. Cool on a rack for at least 10 minutes before removing from pan.

ENJOY!

Tags: Cooking, Farm-to-Table, Garden, Santa Barbara Farmer's Market, Spring