Indian Carrot Bread

Bread so moist it has to be eaten with a fork.

• Ready In: 1 hr 15 mins
• Serves: 16
• Yields: 1 8-inch square pan

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.