Easy to make and easy to eat! Warming spices and dried fruit complement the sweetness of the carrots. While the recipe make “squares”, you can bake the recipe in different pans for different results. A smaller pan will be more cakey, a bread pan will make it more of a quick bread, while muffin tins will turn out, well, muffins. You can vary the dried fruit to what you have on hand. Also, try this with grated squash or parsnips, or even celeriac. If you use whole grain flour, you will need to use the larger amount of yogurt. Try different spices, too.

1 c all purpose flour, white, whole grain, or a combination
2/3 c sugar
1/2 t baking soda
1/4 t salt
1 t ground cinnamon
1/2 t grated nutmeg
1/2 t ground ginger
6 T melted butter or oil, or a combination
1 large egg, lightly beaten
1/2 c – 3/4 c yogurt, buttermilk, milk, or alternate dairy product
1 t vanilla extract
1 c shredded carrots
1/2 c dried fruit, finely chopped if large (chop about the size of raisins)

1. Preheat oven to 375ºF. Grease a 9″ x 13″ x 2″ baking vessel.

2. In a large bowl, combine flour, sugar, baking soda, salt, and spices. Blend thoroughly. Add melted butter and stir to combine. Stir in beaten egg, yogurt, and vanilla extract. Add carrots and dried fruit. Stir to combine everything.

3. Transfer to prepared baking pan. Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out “clean”, with just a crumb or two on it. If using different baking pans, the baking time will be different. Muffins, about 18 minutes, bread about 40 – 45 minutes, etc. Cool on a rack for about 10 minutes. Serve warm or at room temperature.