No one in our family was terribly inclined toward overly sweet desserts. Sweets were luxuries, not to be regularly partaken of. Mom’s and Grandma’s cakes and cookies were made more often of nutritious rather than decadent ingredients, with plenty of nuts, poppy seeds, cottage cheese, and dried fruits rather than just sugar and flour.
It’s not surprising, then, that we often opted for carrot bread when we wanted a comforting snack or a satisfying breakfast: moist carrot bread with a touch of cinnamon, never too sweet, and laden with grated carrots and chopped nuts.
Ingredients for Carrot Bread
- 1-1/2 cups flour
- 1 t baking powder
- 1 t baking soda
- 1/4 t salt
- 1 t cinnamon
- 3/4 cup oil
- 1 cup sugar
- 2 eggs
- 1 cup finely grated carrots
- 1/4 cup chopped nuts
Sift together the flour, baking powder, baking soda, salt and cinnamon. Combine the oil and the sugar. Add the eggs and beat till fluffy. Add dry ingredients. Stir in grated carrots and nuts. Bake in oiled loaf pan at 350 F (180 C) for 55 to 60 minutes.