Servings: 12-ish

BREAD BREAD
3 carrots, washed & peeled 3 carrots, washed & peeled
4 eggs 4 eggs
3/4 c. oil ¾ c. oil
2 c. flour (gf flour blend substitutes well) 2 c. flour (gf flour blend substitutes well)
1.5 c. sugar 1.5 c. sugar
1/2 T. baking powder ½ T. baking powder
 
GLAZE GLAZE
1 c. sugar 1 c. sugar
1/4 c. milk ¼ c. milk
1/2 stick butter ½ stick butter
1 c. chocolate powder 1 c. chocolate powder

Rough-chop the carrots, put in blender with eggs and oil.  Blend on high until it becomes a fully-incorporated puree.
Sift flour, sugar and baking powder together into a 13" x 9" pan.  Make wells in the mixture.
Pour the mixture gently into the wells.  Using clean hands, work fingers in circular motions across the pan to incorporate the dry with the wet.  If preferred, you can mix in a bowl and then add to a greased pan, but this technique has worked well for me.
(Optional) To ensure that the bread bakes evenly (no pointy bread), sprinkle a bit of sugar over the top of the batter all across before baking.
Bake at 350 ° for about 35 to 45 minutes, until it passes the clean-knife test.
Cut into squares and enjoy with a bit of butter or on its own.
To make glaze-This works best with a double boiler, but can be done in a saucepan as well.  Combine all ingredients and stir together until sugar melts and the mixture becomes syrupy and ready to use.  Drizzle over the warm bread by drizzling until the surface of the bread is covered.

Let me know if you try this, especially any variations!  I've wanted to play with it to cut the sugar more (it used to have 2 cups).  Let me know if you try this, especially any variations!  I've wanted to play with it to cut the sugar more (it used to have 2 cups).