Carrot Bread

I was not expecting Rose's 

Carrot Bread

to be a tea loaf.

I had visions of a fluffy, yeasty,

kneaded bread.

It couldn't have been easier to make.

In fact the entire batter can be mixed

in a bowl with a spoon if one is so inclined.

I was not.

I hemmed and hawed making this 

easy peasy bread

because I dreaded shredding carrots.

My Cuisinart had gone back home with Elle

as the thing terrified me.

It was a super deluxe Christmas present

from her and I never overcame my fear.

The blades looked like lethal weapons in a Ninja warrior movie.

 I bought the simplest one I could find

and shredded these carrots!

The raisins soaked in rum

for a week.  This is destined

for my brother who doesn't like raisins.

As long as they are golden

and soaked in rum

he doesn't mind.

Flour, sugar, eggs, oil, baking powder, baking soda,

salt and cinnamon

with the carrots and raisins.

I wish I had noticed there was no vanilla

and poured some in.

I love vanilla,

expensive though it may be these days.

top

I made a foil tent for the top.

It needed a few extra minutes baking

in my cranky oven.

side

The kitchen smelled amazing

and letting this thing cool, 

then wrapped for overnight

was too much.

I sliced off the end 

for a taste.

It's good now

so can only imagine

how it will be tomorrow.

I have visions of slathering

a slice with apricot jam.

It's a denser tea bread

with nice texture 

which I like.

~

The Bread Bible

by

Rose Levy Beranbaum