the best carrot bread around

Carrot Bread Recipe from Yoga Journal:

I am far from a baker, I am what I call a spaztastic cook. I cannot follow a recipe to save my life! In cooking that’s OK, you can swap out similar ingredients. In baking that doesn’t work at all! Trust me I’ve tried it and my garlic bread muffins tasted terrible.

When I came across this recipe in Yoga Journal it looked so delicious I had to try it. I was really good and I followed the recipe to a T and it came out absolutely amazing! I’ve made it 3 times now. Its a perfect breakfast toasted up with some butter!

You can find the original recipe here

2 1/2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
Pinch salt
2 cups shredded carrots
3 large eggs
3/4 cup raw or light brown sugar
3/4 cup canola oil
1 tablespoon vanilla
1 cup chopped pecans
1/2 cup milk or soy milk

Directions

1. Preheat the oven to 325°F. Lightly oil or butter a 9-inch loaf pan.

2. In a bowl, stir together the flour, baking powder, cinnamon, baking soda, and salt and set aside.

3. In a large bowl, mix carrots, eggs, sugar, oil, and vanilla until well blended. Fold the flour mixture into the carrot mixture until just combined.

4. Gently stir in the pecans and milk and pour the batter into the prepared pan.

5. Bake until the top is golden brown and a tester inserted in the center of the bread comes out with moist crumbs attached, 50 to 55 minutes.