carrot bread

It was cold and rainy today - perfect baking weather. I decided to make carrot bread, from my favorite cookbook, How to Cook Everything, by Mark Bittman.

Carrot Bread
2 cups flour
1/2 cup whole wheat flour
1/2 cup cornmeal
1/2 teaspoon salt
1 tablespoon baking powder
1 cup sugar
1/2 teaspoon cinnamon
2 eggs
1/2 stick butter (melted)
1 1/4 cup milk
1 teaspoon vanilla
1 cup grated carrots

Mix all dry ingredients. Mix all wet ingredients, then fold into dry ingredients. Mix just until combined. Pour into loaf pan and bake for an hour to an hour and a half at 350 degrees, until a toothpick comes out clean.