Prep the carrots

1. Peel the carrots, then grate them just until you have 2 cups (200g) of grated carrots. Set aside.
2. Chop the remaining raw carrots (about 118 grams) into pieces small enough to go into a food processor or blender.
3. To steam the carrots on the stove: Put chopped carrots in a steamer basket (or a colander, if you don’t have a steamer basket) set over a pot of boiling water. Cover and steam the carrots until very tender, about 10-15 minutes.
4. To steam the carrots in the microwave: Put the carrots in a microwave-safe bowl, add 2 tablespoons of water and cover with a well-sealing plastic wrap (I use this one). Heat for 5-6 minutes, or until very tender.
5. To puree: When your carrots are steamed and tender, put the warm carrots and the vegetable oil in a food processor or blender and puree (do not add the water used to steam the carrots, JUST the carrots). The puree may look a little separated, which is ok. You should end up with about ½ cup of liquid – ¼ cup of carrot puree and the ¼ cup of oil. Set aside while you make the batter.

Make the loaf

1. Preheat oven to 350°F (180°C). Grease a 9×5 loaf pan very well with non-stick baking spray.
2. In a medium size bowl, combine the flour, baking powder, baking soda, spices and salt. Set aside.
3. In another large bowl, combine the melted butter, sugar, eggs, vanilla extract and carrot puree and whisk together to combine.
4. Add the dry ingredients to the wet ingredients and mix just until well combined. Don’t over-mix.
5. Fold in the grated carrot.
6. Pour the batter into the loaf pan and bake for 50-55 minutes, or until a toothpick inserted in the middle comes out clean.
7. Remove the loaf from the oven and allow to cool for about 10 minutes, and then remove to a cooling rack to cool completely.
8. Carrot bread can be served warm or at room temperature. Store at room temperature, well covered or in an air-tight container. Best if eaten within 4-5 days.