Roasted Carrot Quick Bread
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
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