Wherein I Rescind Upon a Resolution, Deliciously

Out of a misplaced sense of virtue, I wrote a terrible, terrible resolution for 2010. It reads: no more sugar and flour. What possessed me to write such a treacherous thing? The first, noted above, then perhaps that bleary stupor that attends the sweet-filled holidays, after a rigorous diet of cheesecakes barely tasted into the second slice and family viewings of blockbuster movies unavoidably helmed by a similarly bloated Nic Cage?

Once the madness of the sentiment had passed, I resolutely banished this amendment, and got to baking out of one of my favorite christmas presents, the glorious Bread Bible by Rose Levy Beranbaum. The carrot bread recipe caught my eye as anything that approaches carrot cake tends to do, but the beauty of the bread is its lightly sweet flavor, moist crumb, and adaptability towards all-day noshing. I also happened to have 4 obscenely large carrots from the CSA looking strangely like fat baby arms in the fridge, which I decided I was too uncomfortable having nesting there any longer. It was the right, the delicous, decision. Have a slice for breakfast with coffee, then spread it with brown-sugar sweetened cream cheese for a heavenly dessert.

Carrot Bread
Adapted from The Bread Bible by Rose Levy Beranbaum

1 1/2 cups + 1 1/2 TBSP unbleached all-purpose flour
1/2 TSP baking soda
1/2 TBSP baking powder
1/2 TSP salt
2 TSP cinnamon
3 large eggs
1/2 liquid cup safflower(I used walnut) oil
1 cup turbinado sugar(I used 1/2 brown sugar, 1/2 white)
3 1/2 cups finely grated carrot
1 cup golden(or regular) raisins
1/2 cup chopped walnuts(if desired, I didn't)

Preheat oven to 350. In a medium bowl, whisk together flour, baking soda and powder, salt and cinnamon. In another large bowl, using a wooden spoon or a mixer with a paddle attachment, mix together eggs, sugar, and oil for 1 minute or until just blended. Add the flour mixture along with the grated carrots, and stir until incorporated. Stir in the raisins and mix until evenly distributed.

Grease or spray a 9 x 5 inch loaf pan. Scrape mixture into pan (it will be about a 1/2 inch from the top). Bake for about an hour until the bread is golden and an inserted knife comes out clean.

Set pan on a wire rack and let cool 10 minutes. Then run a small spatula along the sides of the pan and unmold it onto the wire rack, then turn it rightside up, and let cool completely if you can without breaking a hunk off greedily and consuming furtively. Let the bread stand, wrapped in plastic(like Laura Palmer) overnight. This will enhance the moisture and taste. If you must try it before breakfast the next day, you may do so (as long as the bread is allowed to cool through completely, it won't fall apart after cutting).