Saturday, November 13, 2010

Carrot Spoon Bread

You know I really love Everyday Food Magazine. There are so many good recipes in the magazine each month and I have never made anything from it that failed. I decided to make this one for Thanksgiving this year but wanted a test run a few weeks before and it passed!!!! We had it with Hormel Pork Tenderloins and it was a great side. Give this one a try with your Thanksgiving Meal. It will travel great too, another bonus. This is What's Cookin on this cool Fall morning on Beaty's Creek.


3 cups peeled and finely grated carrots
3 T water
1 1/2 cups all purpose flour
2 t baking powder
1/4 t baking soda
3/4 t salt
4 eggs
1 cup packed brown sugar
1 stick butter-melted

Place shredded carrots in a microwave safe bowl with water. Cover and microwave for 4 minutes. Cool. Now beat eggs, sugar , and butter together. Sift flour, baking powder, baking soda, and salt and then add to egg mixture. Place in a well buttered 2 quart baking dish and bake at 350' for 55-60 minutes. Serve warm but it is really good cold too.

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