Carrot Corn Bread
By Alyna O'Hanlon
April 15, 2020
While I very much enjoy baking, I've done minimal baking during this quarantine period due to my limited flour supply. Reports of flour shortages at the grocery store have proved true in my experience — after 3 unsuccessful attempts to procure flour, I momentarily put my baking tools back up on the shelf. But then! I remembered in addition to my one last cup of all purpose flour, I had a very large bag of corn meal! And thus my carrot cake dreams morphed into visions of carrot cake corn bread!
This makes a nice sweet breakfast bread. I suggest serving warm with butter and coffee in a special mug.
Here is my photo:
1 cup shredded carrots (about 1.5 medium carrots)
1 cup yellow corn meal
1 cup all purpose flour
3/4 cup milk (I used oat milk)
1/2 cup honey or maple syrup
2 eggs, slightly beaten
2 tablespoons vegetable oil (I used olive oil)
1/4 cup golden raisins, chopped
1/4 cup coconut flakes
1 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon cloves
1 teaspoon vanilla
2.5 teaspoon baking powder
1/2 teaspoon baking soda
*I didn't have walnuts but a handful chopped up would be a great addition!*
Preheat oven to 400 degrees.
In a bowl, add dry ingredients (flour, corn meal, spices, salt, baking powder and baking soda) and mix well.
In a separate bowl, add carrots, milk, oil, vanilla, and honey (or maple syrup).
Add the wet and dry mixtures together and stir in coconut flakes and golden raisins.
Bake in 9 inch greased pan for about 35-40 minutes (until fork comes out clean).