Carrot Bread

Course Bread, Breakfast, Dessert, Snack

Cuisine American

Keyword All-Purpose Flour, AP Flour, Canola Oil, Carrot, Carrots, Cinnamon, Eggs, Flour, Ground Cinnamon, Sugar

Dietary Need Vegetarian

Cooking Method Oven, Stovetop

Prep Time 15

Cook Time 55

Total Time 1 10

Servings

Calories 246kcal

Preheat oven to 350°F.
Wash and chop 3 large carrots.
Place chopped carrots in a pot over medium-high heat with about 2 cups of water, and cook for about 10 minutes or until tender.
Remove carrots from water and mash in a separate dish.
Combine flour, baking soda, and cinnamon in a medium bowl.
Beat the eggs. Mix in sugar, oil, and mashed carrots in a large bowl.
Gradually add the flour mixture to the carrot mixture and stir until combined.
If using, add ½ cup raisins or dried cranberries to the mixture.
Pour into a greased 9x5-inch loaf pan and bake for 55–60 minutes.