Way back when, I found myself with some very pretty carrots from the farmer’s market that I was not planning on using anytime soon. So in my ongoing campaign to get Noah to eat I decided to look for a carrot bread recipe.
This was not so easy – carrot cake, no problem. But I wanted something less sweet, more breakfast-y. And then I came across this recipe in my copy of Joy of Cooking. It took all of 10 minutes to get it in the oven, and had me feeling quite optimistic (and resourceful!).
Until I saw the finished product. I don’t think I’ve ever made anything that looked quite this uninspired. I mean, just look at it:
It’s so…….beige. And squat. And well, meh.
So I filed it away, hoping there would be a “right time” to share it with you.
And the time is now.
Because Noah – out of the blue – asked for it this week. And guess what? It’s dairy-free!
Yes, it is time.
I call this “the little bread that could”. Because it is SO much more than its humble (dare I say “homely”?) appearance.
Tender, moist, not at all sweet and flavorful in all the right ways for a breakfast bread. And Noah loves it!
I will be posting more dairy-free recipes throughout the rest of the month but I was thrilled to finally have a place to give this bread its proper due.
Looking for something a bit more exciting right now?? Head on over to Christa’s blog, I Know How Is Babby Formed. Not only does she have a killer vegan chocolate cupcake recipe (with vegan chocolate frosting – wha???) – she’s one of my very favorite bloggers too.
adapted from Joy of Cooking
3 c. (400 g.) flour
2 t. baking soda
2 t. baking powder
1/2 t. cinnamon
1 t. salt
1 1/2 c. (300 g.) sugar
1 c. vegetable oil
2 t. vanilla
3 c. grated carrots (a 1 lb. bag will yield the perfect amount)
Pre-heat oven to 350. Prepare two 9 x 5 loaf pans. Stir the flour, baking soda, baking powder, cinnamon and salt together in a large bowl – set aside. In another bowl lightly beat eggs. Add the oil and vanilla; whisk to blend. Fold in the carrots. Add the carrot mixture to the dry mixture and mix till just blended.
Divide batter evenly between the two pans; smooth tops with a small angled spatula. Bake for 45 minutes or till a cake tester comes out clean. Cool in pans on a rack for 10 minutes. Remove breads from pans to cool completely.
Note: This recipe can be halved – but it’s so easy to make and freezes like a charm that you’ll be happy you didn’t.
This delicious recipe brought to you by Sheri Silver