- 1 pound carrots, peeled and grated
- 1 1/4 cups milk
- 1 1/4 cups unbleached flour
- 1 1/4 cups cornmeal
- 1 1/2 teaspoons baking powder
- 2 eggs, beaten
- 2 tablespoons melted butter, or lard
- 1/2 cup honey
- 1/2 cup dried blueberries, or raisins
Preheat oven to 375 degrees. Place carrots and milk in a saucepan, and bring to boil. Reduce heat and simmer for 5 minutes. Remove from heat and cool.
Combine flour, cornmeal, baking powder, eggs, butter, and honey in a mixing bowl. Stir in dried blueberries or raisins, carrots, and liquid. Butter a large (5×9 inch) pan. Pour batter into pan and bake for 60 to 70 minutes.
From “Carrot Bread”, and found in Spirit of The Harvest: North American Indian Cooking by Beverly Cox and Martin Jacobs.
This is a moist bread that the author’s describe as really more like a cake. It is fabulous served warm with butter, or as a desert. I made mine for the first time and served it with their “Cherokee Brunswick Stew”, with rabbit. “Yum!”