this recipe is a big hit at our house!
the kids love it, dear hubby slathers mountains of butter on it and i like to nibble on a chunk while sipping fresh coffee. yum!
(the original recipe is from the joy of cooking, but after years of baking it, food allergies popping up in our family and after adding just my own preferences this is the recipe that i’ve settled upon.)
1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp cinnamon
1 as desired sprinkling of ground cloves
3/4 cups sugar
2 large eggs/ or preferred egg substitute
1/2 vegetable oil
1 tsp vanilla
1/4 tsp salt
1 1/2 cups grated carrots (you could substitute zucchini)
1/2 sunflower seeds
1/2 chocolate chips (optional)
1. preheat your oven to 350F, and grease your bread pan.
2. mix flour, baking soda, baking powder, cinnamon and cloves together.
3. in another larger bowl mix, sugar, eggs, oil, vanilla and salt. add dry ingredients. then add carrots and chocolate chips
4. scrape batter into your pan. bake for about 45 minutes or until bread pulls away from the sides of the pan. let cool before serving.
baking can be demanding, exhausting work, especially when you’re two and it’s right before lunch and one’s afternoon nap. this pouty lip appears quickly, but disappears just as fast, if lion is distracted by something else.
it’s so nice to have a helper around!
and, voila carrot bread. because i don’t bake with eggs my breads and loafs don’t rise quite as well, as yours will if you use them. we discovered a year ago bear’s terrible eczema was caused by eggs, so we stopped eating them just like that, all four of us.