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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Bread so moist it has to be eaten with a fork. Ingredients:
2 cups carrots, grated |
3/4 cup water |
2 tablespoons honey |
2 tablespoons brown sugar |
2 tablespoons butter |
1 cup cornmeal |
3/4 cup milk |
1 1/2 cups bread flour (i usually use 1/2 cup whole wheat with 1 cup bread flour) or 1 1/2 cups whole wheat flour (i usually use 1/2 cup whole wheat with 1 cup bread flour) |
1/2 teaspoon baking soda |
1 teaspoon baking powder |
1 teaspoon salt |
Directions:
1. Preheat oven to 350°F.
2. Grease an 8-inch square pan.
3. In a saucepan, over medium heat, bring carrots in water to a boil; boil until tender (10 minutes).
4. Remove from heat and add honey, brown sugar, butter, cornmeal, and milk.
5. In a large bowl, combine flour, baking soda, baking powder, and salt.
6. Combine dry mixture with carrot mixture, then transfer to baking pan.
7. Bake until a cake tester insterted in middle comes out clean (45-50 minutes).
8. Serve hot with butter.
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