Carrot Bread

This is a delicious quick bread rather than a yeasted bread. It can be sliced thinly and keeps well, perfect for cream cheese sandwiches for lunchboxes or weekend snacking. It's healthier than carrot cake, with more carrots, less sugar and less oil, yet it is still moist and delicious. I didn't miss the extra sugar or oil at all.

The recommendation in the recipe to wrap the loaf and let it sit for a day is a good one, mine was a tad dry at the edges when first baked, but after sitting it was more moist.

The only change I made was to use golden raisins instead of dark ones, as this was primarily for my 10 year-old daughter and she likes goldens better. When she saw me grating a large pile of carrots to make this, she informed me she doesn't like carrot cake. But now she's eaten it with cream cheese every day for the last week. It's definitely good for veggie-phobic kids.

The four star rating is for the quickbread itself, spreading it with cream cheese elevates this to a 5.