1 3/4 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup sugar
2 eggs
3/4 cup pureed drained canned carrots*
3/4 cup dried currants
1/4 cup chopped candied (crystallized) ginger (optional)

preheat the oven to 350°. spray or grease an 8 1/2″ x 4 1/2″ loaf pan.

sift together the flour, baking powder, baking soda, cinnamon, ground ginger, & salt into a medium bowl. set aside.

in a lg bowl, using an electric mixer, cream the butter & sugar until light, about 2 minutes. beat in the eggs one at a time. mix in the pureed carrots. blend in the flour mixture, then stir in the currants & candied ginger, if using.

spoon the batter into the prepared pan. bake in the center of the oven for about 35 minutes, or until a cake tester inserted into the center comes out clean.

let cool in the pan for about 5 minutes, then invert the bread onto a wire rack & turn right side up to cool completely.

makes one loaf

*I PREFER TO USE BABY FOOD PUREED CARROTS