Carrot Bread

For the puree:

Preheat the oven to 375 degrees F.

In a small pan or the microwave, melt the butter over low heat. Add the carrots to a baking dish, and pour the butter over the carrots. Toss to coat the carrots with the butter.

Bake at 375 degrees for about 15 minutes, or until the carrots are soft. Remove carrots from the oven and turn the oven down to 350 degrees.

In the bowl of a food processor, add the carrots and the remaining melted butter. Puree with the water until the carrots are a smooth and creamy puree. Set the puree aside.

For the bread:
In the bowl of a standing mixer, cream together the butter and the sugar. Add the eggs.

In a separate bowl, mix together all of the dry ingredients.

Add half of the carrot puree and half of the dry ingredients to the creamed mixture in the mixing bowl
Mix until combined, and then add the rest of the carrots and the dry ingredients. Mix everything until it’s a well combined and creamy batter.

Prepare two loaf pans with baking spray. Evenly divide the batter between the two loaf pans.

Bake the bread for about 1 hour, or until just cooked through in the center.

Remove from the pan in order to not have it over bake.
Let cool slightly before slicing.
Enjoy!!