Yummy Carrot Bread
Those of you who know me or who read the blog a lot know how much I love good food. Ummmmmm. Love it. Since I’m on vacation this week, I thought it appropriate to go off topic a little and share one of my favorite recipes that includes fresh, local food (and enough sugar and oil to balance out any health benefits, oh well). I make it for company and for friends who need a lift. Sometimes I make it and put it in the freezer, because it freezes well, but I never just make it for me and Jim, because then we eat it all up in a few hours and look around, stuffed and embarrassed, wondering how our tummies got so full. Here it is:
Best Carrot Bread Ever
3 c. flour (I use unbleached) 3 eggs, beaten
2 c white sugar 1 c canola oil
2 – 3 TB cinnamon 1 1/2 c grated carrots
1/2 tsp ginger 1 c. applesauce (I use apple butter that I make from wild apples, but reg is good too)
1/2 tsp nutmeg 2 TB vanilla
1/2 tsp cloves
1 tsp baking soda
1 tsp salt
The original recipe calls for nuts, but I say nuts to them. The apple butter I make from wild apples with lots of cinnamon and nutmeg in it, so be extra liberal with the spices if you like it spicy if you use regular applesauce.
Mix all dry together, mix all wet together. Add dry to wet, put in greased, floured pan, bake one hour or toothpick comes out dry, at 325.
Makes 2 loaves (rises a lot in the oven, don’t fill pan up more than 2/3 full)
And here’s some summer scenes from the farm–so classsic mid-midwestern summer!
One of my favorite native flowers, Liatris spicata or Blazing Star: