Carrot Bread

   Next in my "batter breads" chapter of the Bread Bible was carrot bread. Flour, sugar, oil, baking powder and soda, salt, eggs, grated carrots and raisins. I didn't have any raisins but several bags of cranberry raisins so I substituted those. I sifted the dry ingredients together and then mixed the eggs, sugar and oil in my mixer on speed 2. I added the dry ingredients a cup at a time, mixing on low. Then the carrots - 3 1/2 cups! It seemed a bit much to me but I followed the directions. I folded the craisins in with a wooden spoon.
   In a well greased loaf pan - emphasis on well greased since the last loaf recipe practically came apart when removing it because it was stuck to the pan - pour the batter and fill the pan 1/2 inch from the top. Bake in a 350 degree preheated oven on a rack just below the middle. 55 minutes and BING! Perfect consistancy. Very moist but not undercooked-goey. I allowed it to cool overnight.
   In the morning, Ian and I both had a slice. To my surprise, very tasty! I'm not a big fan of carrot cake, so I was unsure of the carrot bread. It's slightly less sweet and has about twice the carrots as the cake version. It made for a very good breakfast bread and the office loved it! At the end of the day, I brought home what was left - only a 2-3 slices size piece. I ran to Wal-Mart for some things and by the time I got home, the whole thing was gone. I guess Ian really liked it too :)