Spiced Brown Sugar Carrot Bread

So, I get that this makes me a total technology fail, but I finally figured out how to get my scheduled posts to go out on time.  I'm hoping this is going to make me a much more consistent blogger, which is a great thing.

In other news, JT has finally managed to bring sexy back.

Just kidding.  That hasn't happened yet. 

Excuse my carbaholic tendencies while I post another bread recipe, will you?

This bread is lightly sweetened and perfectly appropriate for breakfast.  It's not one of those "cake" loafs; it really is more of a sweet bread.  Go heavy on the spices if you like a strong spice flavor.  I like to heap mine.

Spiced Brown Sugar Carrot Bread

Recipe adapted from Food & Wine

-1 1/2 cups all-purpose flour
-1 teaspoon cinnamon
-3/4 teaspoon baking powder
-3/4 teaspoon baking soda
-1/2 teaspoon nutmeg
-1/4 teaspoon salt
-2 large eggs
-3/4 cup packed light brown sugar
-1/4 cup white sugar
-1/2 cup vegetable oil
-1/2 teaspoon vanilla extract
-grated zest of 1/2 a lemon
-1 1/4 cup finely shredded carrots (about 7 ounces)

Preheat the oven to 350 degrees. Coat an 8x4 inch loaf pan with Pam.

In a medium bowl, combine the flour, cinnamon, baking powder, baking soda, nutmeg, and salt.

In a large bowl, beat the eggs with the  brown sugar and white sugar until smooth. Add the oil in a thin stream, beating at high speed for about 2 minutes.  Beat in vanilla and lemon zest. Fold in the shredded carrots. Beat in the dry ingredients 1/3 at a time, mixing well after each addition.

Pour batter into the prepared pan. Bake for 50-60 minutes or until a toothpick comes out clean. Let the loaf cool in the pan for 10 minutes before turning it out onto a rack to cool completely.