Really. They are. Would I lie to you? I love you all to death so I would never lie about something as important as the ickiness factor surrounding those orange…things.
I don’t like carrots (in case the above sentences didn’t clarify that). I will eat baby carrots if they are cooked almost to the point of mush and then covered in about 16 pounds of butter
per carrot and salt. I will eat carrot cake. I mean c’mon, it has cream cheese frosting and is gooey and…well…it’s cake. I can forgive it for having carrots.
I’m also that person who, upon getting one of those bagged salad mixes, picks out every single carrot shred out of my bowl and throws it in my husbands serving. Raw carrots are even yuckier than cooked ones.
But… BUT I say! I like carrot cake. So when I saw a recipe for a quick bread that had a strong resemblance to carrot cake
or would once I got through with it, I knew I had to make it. The original recipe is from Food And Wine. For the most part, I was true to the original but I seriously wanted it to be a bit more carrot cakeish but in quick bread form. That way if I wanted six slices for breakfast, I could honestly say that 1) I was NOT eating cake for breakfast and 2) it has carrots in it so it’s good for me. Right? So I added more spice to it, a TOUCH more oil (and I do mean just a little; just enough to increase the moistness w/out compromising the stability of the bread), raisins and the crowning touch of a cream cheese glaze.
This is good. Really good. I may or may not have eaten three slices already and scraped all the excess glaze out of the bowl with my
Don’t judge me.
cake bread, stuffed full of raisins and sweet spices and a tangy sweet and creamy cream cheese glaze. And oh yeah, those orange things. What are they called again? Oh yeah… carrots.
Go buy some orange things and some cream cheese.
And you’re welcome. Continue reading