Cakes, cookies, bread and pies. It really is the most wonderful time of the year! I think it's a combination of the cold weather and the memories of the Christmas holidays, but I HAVE to bake something delicious around this season. Especially baked goods, with lots of cinnamon and nutmeg, that just feel like Christmas. Just yum. No wonder, I put on winter weight during the holidays. I call it my winter coat.
Along with Jesse's all time favourite French Toast Casserole, carrot bread (cake) has been mine and Jesse's jam recently. It's the perfect dessert, snack or easy breakfast, perfect with a hot cup of tea or a big bowl of coffee!
I like this bread especially because it is so versatile. We personally like it with raisins and walnuts, but you can add or leave out whatever your heart desires! I've added grated apples and zuchinni for a nice, sweet surprise and a little peace of mind (you know it's healthy and a vegetable. It basically cancels out the sugar and flour). Plus, the apples and zucchini add a lot of liquid so the bread is very MOIST. Sorry, I know everyone hates that word, so I just went for it with bold and cap locks.
1 cup brown sugar
2⁄3 cup butter
1 1⁄2 cups flour
2 teaspoons cinnamon
1 teaspoon nutmeg
1⁄2 teaspoon salt
1 1⁄2cups finely grated carrots
1⁄2 cup chopped walnuts
1/2 cup raisins
Add brown sugar and butter and beat thoroughly.
Combine dry ingredients and add to egg mixture; beat well.
Stir in carrots, nuts and raisins.
Pour batter into a 9x5-inch loaf pan that has been sprayed with nonstick spray.
Bake at 350° for about 1 hour.
So try it out and tell me what you think of this MOIST, delicious, Christmasy carrot bread.
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