WITH MARDI GRAS COMING UP I GOT TO THINKING ABOUT THIS BREAD. HAVE MADE THIS FOR YEARS. ITS REALLY GOOD SERVED WARM WITH HONEY BUTTER. ENJOY!
-I came across this recipe at a time when I had an overabundance of carrots and thought I’d give it a try. My son was visiting and when he left I noticed the bread was gone. He thought it was so good, he had hidden it and taken it home!!!!! I made another batch and found myself going back for seconds….and thirds….and fourths!!!! I took the other loaf to my good friends at my Coumadin clinic. Everyone loved it and wanted the recipe. So Lisa, know that your recipe is being passed all over Ohio and there are many happy bellies in the Buckeye state thanks to you.
-I just made half of this recipe, substituting 1 1/4 c. spelt flour for 3 c. white, sucralose for sugar [but less] & raisins for the nuts. Divided it into 2 small loaf pans & baked for 25 minutes. I couldn’t wait for it to cool to taste it – the whole house smells wonderful – & it’s delicious!! My husband tends to be wary of new foods until I get him to taste, but this time I hope he doesn’t like it [bad of me, but it’s so good]. I think any whole-grain flour can be used, but spelt agrees with me better than wheat flour. Next time I’ll try using muffin tins. With all the changes, I didn’t want to sub. applesauce for oil, but I’ll sub. half next time. Just ate another slice. It’s a super-good carrot cake!
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