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Carrot Bread
By Rubina Mujtaba (Canada)


- 1 3/4 cups all purpose flour
--1 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- salt to taste
- 1/4 teaspoon each ground cinnamon, nutmug and ginger.
- 1 1/2 sticks unsalted butter
- 1 cup sugar
- 1/3 cup honey
- 3 large eggs, lightly beaten
- 1 teaspoon grated orange zest
- 1/4 cup orange zest
- 1/4 cup orange juice.
- generous cup of grated peeled carrots
- 1/2 cup raisins



Preheat oven to 350 degrees. Lightly butter a 9*5 inch loaf pan.
In a mixing bowl, whisk together flour, baking powder, baking soda,, pinch of salt and spices.
In another mixing bowl cream butter and suger until light. Add honey, eggs, 1 by 1, orange zest and juice. Fold wet ingrediants into dry ingrediants. Add carrots and raisins to batter and transfer it to prepared loaf pan and bake in middle of oven for 45 minutes or until a toothpick when inserted in center comes out dry. Rest on a rack for 15 minutes turn out, cool on a rack.