“Bread so moist it has to be eaten with a fork.”
READY IN:
1hr 15mins
SERVES:
16
YIELD:
1 8-inch square pan
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Grease an 8-inch square pan.
  3. In a saucepan, over medium heat, bring carrots in water to a boil; boil until tender (10 minutes).
  4. Remove from heat and add honey, brown sugar, butter, cornmeal, and milk.
  5. In a large bowl, combine flour, baking soda, baking powder, and salt.
  6. Combine dry mixture with carrot mixture, then transfer to baking pan.
  7. Bake until a cake tester insterted in middle comes out clean (45-50 minutes).
  8. Serve hot with butter.

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