Fresh carrots from the garden are one of my favourite vegetables with dinner. They are a versatile and colorful side dish when diced and added to zucchini, corn, peas or shredded into a salad with greens. This recipe incorporates carrots into healthy and tasty dessert breads. Sugar and spice and everything nice are part of this loaf; excellent with a cup of tea or to go into the children’s lunches. You can substitute raisins for the chocolate chips if you prefer to avoid chocolate.
3 cups/750 ml all-purpose flour
2 cups/500 ml brown sugar, packed
1 tsp. /5 ml ground cinnamon
1 tsp. /5 ml ground ginger
½ tsp. /2 ml ground cloves
2 tsp. /10 ml baking powder
1 tsp. /5 ml baking soda
1 tsp. /5 ml salt
3 eggs
¾ cup/180 ml orange juice
¾ cup/180 ml vegetable oil
1 tsp. /5 ml vanilla
2 cups/500 ml grated carrots
1 cup/250 ml chocolate chips (or raisins)
Preheat oven to 350F/180C. Grease two large or four small loaf pans.
In a large bowl, combine the first nine ingredients. In a small bowl, beat the eggs, orange juice, oil and vanilla. Stir the liquid into the dry ingredients just until moistened. Fold in the grated carrots and chocolate chips. Scoop the batter into prepared loaf pans.
Bake for 50 – 60 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes before removing to a wire rack. (Glaze with a thin icing is optional) Enjoy!
