Prep Time: 3 hours
Servings: 20-24
Ingredients:
- 1 ½ cups flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp salt
- ½ cup vegetable oil
- 1 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 ½ cups shredded carrots
- ⅓ cup yogurt
Instructions:
Preheat the oven to 350ºF.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt and brown sugar. In a separate bowl, mix the vegetable oil, eggs, vanilla extract, carrots and yogurt. Add the wet ingredients to the dry ones and whisk until just combined. Do not overmix!
Grease a loaf pan and pour the batter into the pan. Bake for 55-60 minutes. Halfway through baking, loosely cover the pan with foil to prevent the top from burning.
Once done baking, let the loaf cool completely in the pan while set on a wire rack.
Optional: Make the bread into muffins instead! Pour batter into a 12-count muffin tin and bake at 350ºF for 22-25 minutes. Let the muffins cool in the tray for 10 minutes and then on a wire rack until ready to eat.
