Servings: approx 12

1½ teaspoons baking soda 1½ teaspoons baking soda
¼   teaspoon salt ¼   teaspoon salt
1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
½   teaspoon nutmeg ½   teaspoon nutmeg
1½ cups all-purpose flour 1½ cups all-purpose flour
1½ cups carrots (I buy the "slivers") 1½ cups carrots (I buy the "slivers")
*but I would run them thru the blender w/water first: subheading: *but I would run them thru the blender w/water first:
½ (15 ounce) can crushed pineapple ½ (15 ounce) can crushed pineapple
¾ cup applesauce ¾ cup applesauce
1 cup sugar, half brown 1 cup sugar, half brown
1 teaspoon vanilla 1 teaspoon vanilla
3 eggs 3 eggs
 
OPTIONAL: subheading: OPTIONAL:
add with the dry ingredients: subheading: add with the dry ingredients:
⅛ teaspoon cloves ⅛ teaspoon cloves
⅔  cup chopped walnuts ⅔  cup chopped walnuts
¾ cup raisins ¾ cup raisins
⅔ cup dried cherries ⅔ cup dried cherries

Preheat oven to 350 degrees F. Spray with Pam and flour a 9x5 inch loaf pan or muffin tins for 12: subheading: Preheat oven to 350 degrees F. Spray with Pam and flour a 9x5 inch loaf pan or muffin tins for 12:
Sift together baking soda, salt, spices, and flour.
If you plan to add nuts, raisins and optional choices; mix them in with the flour.
In a large bowl, combine ground carrots, pineapple, applesauce, and sugar. Mix in eggs.
Blend flour mixture into carrot mixture. Mix well.
Bake at 350 degrees F for 50 to 60 minutes in loaf pan or if making muffins, bake for 22 to 25 min.
Test with a toothpick inserted into bread comes out clean: subheading: Test with a toothpick inserted into bread comes out clean:
Cool for 10 minutes before removing from pan.

On 4/27/15 I was so anxious to make this that I did NOT use raisins or nuts or cloves...and it came out just fine.  I think I would have liked a bit more pineapple...next time.  On 4/27/15 I was so anxious to make this that I did NOT use raisins or nuts or cloves...and it came out just fine.  I think I would have liked a bit more pineapple...next time.
On 11/24/16 I made this again and baked it as 12 muffins. I would like to double the recipe next time and fill the muffin tin a little higher....maybe coming up with 20 good sized muffins.116  On 1½4/16 I made this again and baked it as 12 muffins. I would like to double the recipe next time and fill the muffin tin a little higher....maybe coming up with 20 good sized muffins.116
On 12/16/16 I  doubled the recipe and made a nice 18 muffins....They were just up to the top of the pan... next time think I'll make 16, which would let them run a bit over the top, making them look even bigger. I tried the jumbo cup cake papers, they were too small for the muffin tin.  On 12/16/16 I  doubled the recipe and made a nice 18 muffins....They were just up to the top of the pan... next time think I'll make 16, which would let them run a bit over the top, making them look even bigger. I tried the jumbo cup cake papers, they were too small for the muffin tin.