Title: Carrot loaf
 Categories: Breads, Muffins & r
      Yield: 1 Servings
 
    1/2 lb Unsalted butter -- room
           Temp
    1/2 c  White sugar
    1/2 c  Brown sugar
      3    Eggs
      2 c  All-purpose flour
      1 ts Baking powder
      1 ts Baking soda
      1 ts Salt
      2 ts Cinnamon
      3 c  Carrots -- grated
      1 c  Walnuts -- coarsley chopped
 
  Preheat oven to 350 degrees. Butter a large loaf pan. Cream butter
  with sugars and beat until fluffy. Add eggs and beat well. Sift
  together dry ingredients. Beat into egg mixture. Fold in carrots and
  walnuts. Mix thoroughly. Pour into prepared 9x5x3-inch pan. Bake
  approximately 1 hour. Cool on rack. Recipe can be doubled
  successfully. Makes a dense loaf that doesn't crumble, making it
  great for spreads or mini-sandwiches. Recipe from Martha Stewart
  Entertaining.