Carrot Bread

Around here, it's been pretty hectic. First, my birthday just passed. The 18th. I'm eighteen now. My parents feel like they're ancient now and I never stopped to kid with them with how old I've gotten. So with that, my entire family has been trying to do something with me. From going to the movies to dinner with each one, it's tiring.

My friends wanted to celebrate with me as well. For fun, we decided to go to the first showing of the movie Twilight. Yes, I am one of those Twilight fans. As a matter of fact, I'm a bit obsessed. It's a hands down amazing book. I remember when I first read the book Twilight by Stephenie Meyer; Couldn't stop. I read the entire book in one day (as did I with all the other books to the series).

The movie was amazing! I'll admit that I don't like some of the characters and how they are picture (I have my own image as to what the characters look like) but they really did a magnificent job on the movie! Robert Pattinson and Kristin did great as the characters Edward and Bella. I'm even more excited to of heard that they are in fact making the second movie, New Moon! I'm thrilled!!

Enough of my fan girl moment over my movie. I had the time to bake something but I didn't want to make something extremely heavy (Thanksgiving is right around the corner!!). We had some carrot in the fridge and originally what came to mind was Carrot Cake, which, wasn't something I really wanted though since that would be way high in calories. Then, bread came to mind. It sounded perfect.

It turned really good and it was well loved. I bit dense, but nice and moist. I really wish now though that I had some kind of cream cheese spread (I don't know how I didn't think to make some!). Believe me, it would have been perfect for this!!

Recipe

For Bread

3/4 cup whole wheat flour
3/4 cup all-purpose flour
1 1/2 tsp. baking soda
1 1/2 tsp. cinnamon
1/2 tsp. salt
1 1/2 cup shredded carrots
1 1/2 cups chopped nuts
1 cup vegetable oil
3/4 cup sugar
2 eggs
1 tsp. vanilla

For Glaze

1/2 cup powdered sugar
1 tsp. grated lemon peel
1 tbsp. lemon juice


1. Preheat oven to 350 degrees. Spray 9x5 inch loaf pan.

2. In a large bowl, combine flours, baking soda, cinnamon and salt. In a separate bowl, combine oil, sugar, eggs and vanilla; mix well. Slowly add the flour mixture to the oil mixture, mixing until moistened. Stir in carrots and nuts. Pour into loaf pan.

3. Bake 60-70 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan and let cool completely.

4. For the glaze, shift the powdered sugar. Add lemon peel and juice. Drizzle over top of cooled bread. Store i fridge.