Serves: 5
Total Calories: 1,057
Yield: 2 Large Loaves

4 eggs
1 1/2 cups sugar
1 1/4 cups vegetable oil
2 cups finely shredded raw carrots
3 cups whole wheat flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 teaspoons cinnamon
1/4 teaspoon salt

1. Preheat the oven to 350°F. Butter two 9-x-5-inch bread pans and set aside.

2. Place the eggs, sugar, and oil in a mixing bowl and beat with a wooden spoon. Add all the remaining ingredients and stir until well blended.

3. Divide the batter into the prepared pans and bake for 1 hour, or until a toothpick inserted into the center of a loaf comes out clean. Cool on a wire rack for 30 minutes, then turn the loaves out of the pans. Finish cooling the bread on the rack before serving.

VARIATION
Carrot-Nut Bread: Add 1 cup coarsely chopped walnuts to the batter.

Nutritional Facts:

Serves: 5
Total Calories: 1,057
Calories from Fat: 501

More Recipes from the Great Natural Breads Made Easy Cookbook:
Yellow Corn Bread
Scottish Soda Bread
Irish Soda Bread
Fruit and Honey Loaf
Date Nut Bread
Cranberry Nut Bread
Carrot Bread
Zucchini Bread
Pumpkin Bread
Down-Home Biscuits
Basic Muffins
Corn Muffins
Scones