Recipe: Carrot Quick Bread

Vegetables are important part of a healthy diet; I know this. Despite this knowledge, I have a difficult time getting them in, while having no problem getting to dessert. A simple solution? Combine them. This carrot bread has a taste like carrot cake, but with less sugar and fat. Additionally, by using whole wheat flour, I increase the fiber.

Wet ingredients:
1/4 cup vegetable oil
1/4 cup brown sugar
1/4 cup honey
1/2 cup applesauce (to cut the sugar down, use natural unsweetened applesauce)
2 large eggs
1 tsp vanilla extract

Dry ingredients:
1 tsp baking soda
1 tbsp baking powder
1/2 cup all purpose flour
1/2 cup whole wheat flour
1/4 cup rolled oats

Other ingredients:
2 tsp cinnamon
2 cups shredded carrots
1 med potato peeled and shredded (I know this looks weird, but the end result tastes good!)
1/4 cup coconut flakes
1/4 cup crushed walnuts (optional)

Directions: Preheat oven to 350 degrees. Grease and flour a normal loaf pan.

Combine all the wet ingredients in a large bowl. Whisk until well blended. Add cinnamon and whisk until it is blended throughout the wet mixture.

In other large bowl, combine all dry ingredients. Mix together until all ingredients are well distributed. Add dry ingredients to the wet mix and stir. Fold in the carrots, potato and coconut flakes. If using the optional crushed walnuts, add at this time.

Spoon mix into loaf pan. Place on middle rack in the oven. Bake for 40-50 minutes. If you insert a knife in the center and the knife comes out clean, the bread is done.

Once done baking, transfer to cooling rack and cool completely.  Once cool, wrap the bread in plastic wrap and refrigerate overnight or up to 5 days before serving. The bread tastes better if left in the refrigerator overnight, but it is still good if you want to serve after it cools.