Carrot Bread

Instructions

Preheat and prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
Combine dry ingredients: In a medium bowl, whisk together the flour, sugar, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
Combine wet ingredients: In a large separate bowl, whisk the eggs. Add the vegetable oil, milk, and vanilla extract, and mix until well combined.
Add carrots: Stir the grated carrots into the wet mixture.
Combine wet and dry: Pour half of the flour mixture into the carrot mixture and stir until just combined. Add the remaining flour mixture and stir again until no dry streaks remain. Be careful not to overmix.
Fold in extras: If using, gently fold the chopped walnuts and raisins into the batter.
Bake: Pour the batter into the prepared loaf pan and spread it evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the bread cool in the pan for about 10-15 minutes, then transfer it to a wire rack to cool completely before slicing.

Shredding Carrots: For the best texture, use the small side of a box grater or a food processor with a grating disc. Pre-shredded carrots from the store can be drier; if using them, look for fresh, thick-cut shreds.
Add-ins: Feel free to customize! You can substitute pecans for the walnuts, or add ½ cup of crushed pineapple (well-drained) or shredded zucchini for extra moisture.
Spice it up: No pumpkin pie spice? Use a mix of ½ teaspoon nutmeg, ¼ teaspoon ground ginger, and a pinch of ground cloves.

Room Temperature: Store the bread tightly wrapped or in an airtight container at room temperature for up to 5 days.
Freezer: To freeze, wrap the cooled loaf (or individual slices) tightly in plastic wrap, then place it in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature on the counter.