Carrot bread

Contrary to my prediction on yesterday's post, the snow did not melt rapidly away but continued to fall steadily. This was the scene from my bedroom window this morning. We, who never see snow, were temporarily cut off from civilisation. It was wonderful.
Taking my cue from Margaretha, I decided to concentrate on teatime treats. Among the recipes on my Must Try This One Day pile is a recipe for carrot bread, so I decided that this should be the day to try it.
Here is the recipe as given for conventional ovens. I had to make my own guess for the Aga, putting the shelf on the floor of the roasting oven, with the cold shelf on the second set of runners.

Ingredients

4 eggs

2½ cups flour

2 cups finely grated carrots

1½ cups sugar

1¼ cups corn oil

2 teaspoons cinnamon

2 teaspoons baking powder

1½ teaspoons baking soda

¼ teaspoon salt

Method

Preheat oven to 350ºF, 175ºC

Cream corn oil and sugar.

Add eggs one at a time, beating thoroughly after each is added.

Blend in the flour, cinnamon, baking powder, baking soda and salt.

Fold in the shredded carrot.

Bake in a greased loaf pan or approx 90 minutes.

Cool on a wire rack.

It was very easy to make and has a very light, open texture. Next time I will use a little less sugar and raising agent. You will notice that I intended to have the tiniest taste but I confess that I ate the whole slice with my cup of tea.