Recipe of the Week: Karen D.’s Carrot Bread
Reader Karen D. kindly sent us her recipe for a Carrot Bread that is a great use for your stored hard red winter wheat, if you have a grinder available to make whole wheat flour. This recipe can be baked three different ways: In loaves, in a Bundt pan, or as muffins. Ingredients 2 C. Packed Brown Sugar 1 C. Cooking Oil 3 Eggs (or substitute 3 T. powdered eggs and 1/3 C. Water) 2 C. Carrots, Finely Grated (or substitute 1 C. dehydrated carrots. Chop them in a blender before re-hydrating to reduce their size.) 1 C. Crushed Pineapple, …