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Roasted Carrot Quick Bread

T. Susan Chang for NPR

8 medium carrots

light drizzle of olive oil

1 1/3 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon baking powder

3/4 teaspoon kosher salt

6 tablespoons unsalted butter, completely softened

1 cup sugar

2 eggs

1/3 cup buttermilk

Wash and rough chop 6 carrots drizzle with olive oil, roast on 450 for 20 minutes or until soft.

Let cool, and then puree carrots in the food processor or blender. Coarsely grate the remaining 2 carrots . Set both the pureed carrots and grated carrots aside.

Reduce oven to 350. Grease the bottom and sides of an 8 1/2-inch loaf pan with butter.

Mix butter and sugar until smooth. Stir in the eggs one at a time until combined. Stir in the buttermilk, carrot puree and grated carrots.

Add flour, baking soda, baking powder and salt. Mix until well-combined.

Pour batter into prepared pan. Bake until toothpick inserted in the middle comes out clean, about 55-65 minutes.

Let the bread cool for 15 minutes.

Inspired by NPR Recipe

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