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Dessert
6 - 8 servings
25 minutes
70 minutes
Melissa's Corporate Chefs
1 pound organic carrots, peeled and grated
1 1/4 cups milk
1 1/3 Unbleached flour
1 1/4 cups cornmeal
1 1/2 teaspoon baking powder
2 eggs
2 tablespoons butter, melted
1/2 cup honey
1/2 cup dried blueberries or seedless raisins
Preheat oven to 375 degrees. Prepare a 5 x 9 inch loaf pan with a light coating of unsalted butter or pan spray. Set aside.
Place carrots in a saucepan, add the milk, and bring to a boil.
Reduce heat and simmer for 5 minutes, stirring occasionally. Remove from heat and cool.
In a mixing bowl, combine flour, cornmeal, baking powder, eggs, butter, and honey.
Add dried blueberries, cooled carrots, and carrot liquid. Stir just until combined.
Pour batter into prepared pan and bake for 60 - 70 minutes, until a knife inserted in the bread comes out clean.
Serve warm or room temperature.
Left over bread may be wrapped tightly in foil and frozen up to two months.
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