Imperfect carrots, perfect bread

What to do with a gnarled mass of carrots from the garden? Dad's favorite carrot bread was the only way to go.

from the October 17, 2007 edition

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Dad's Favorite Carrot Bread

2-1/4 cups sifted all-purpose flour

4-1/2 teaspoons baking powder

1-1/2 teaspoons ground cinnamon

1-1/2 teaspoons ground nutmeg

1 teaspoon salt

3 eggs

1-1/2 cups sugar

3/4 cup vegetable oil

1-1/2 teaspoons vanilla

1-1/2 cups coarsely grated carrots

3/4 cup raisins

3/4 cup chopped nuts (optional)

Preheat oven to 350 degrees F.

In a medium mixing bowl, stir together flour, baking powder, cinnamon, nutmeg, and salt until well mixed.

In a large bowl, beat eggs (with whisk or electric mixer) until frothy. Blend in sugar and oil, mixing well after each addition. Stir in vanilla.

Add dry ingredients to egg mixture until completely moistened. Batter will be very thick. Stir in carrots, raisins, and nuts (if using).

Pour batter into a greased 9-by-5-inch loaf pan. (See note below.) Bake 60 to 70 minutes or until a toothpick inserted in center comes out clean.

Cool 10 minutes on a wire rack before removing from the pan to cool.

Makes about 12 servings.

Note: If your loaf pan is 8-by-4 inches or smaller, you will need to use two pans. Start checking for doneness after 30 minutes.

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