Carrot Cake Quick Bread

Sweet and moist, this carrot cake/quick bread is phenomenal. Consider it for breakfast, a midday snack, AND dessert. Because there's no high-fat, high-calorie cream cheese icing, it can (and should) find a place in your heart any time of day.

Carrot Cake Quick Bread

Cooking spray
1 cup all-purpose flour
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup light brown sugar
2 large eggs
1/2 cup plus 1 tablespoon melted coconut oil or vegetable oil
1 teaspoon vanilla
1 1/2 cup shredded carrots
Powdered sugar for sifting over top, optional

Preheat the oven to 350 degrees. Coat an 8-inch loaf pan with cooking spray.
In a large bowl, combine the flour, cinnamon, baking powder, baking soda, and salt. Mix well with a whisk or fork to combine. Set aside.
In a mixing bowl, combine the granulated sugar, brown sugar and eggs. Beat until light and pale, about 2 minutes. Gradually beat in the melted coconut oil. Beat in the vanilla.
Add the carrots and mix just until blended (on low speed). Add the flour mixture and mix just until blended (again, on slow speed).
Pour the batter in the prepared pan and bake for 35 to 45 minutes, until a wooden pick inserted near the center comes out with little bits clinging to it.
Cool on a wire rack before slicing.

Makes 1 loaf