Spiced Brown Sugar Carrot Bread

• 3 cups unbleached all-purpose flour
• 2 teaspoons cinnamon
• 1 12 teaspoons baking powder
• 1 12 teaspoons baking soda
• 1 teaspoon crushed cardamom seed
• 12 teaspoon salt
• 4 large eggs
• 1 12 cups packed light brown sugar
• 12 cup granulated sugar
• 1 cup canola oil
• 1 teaspoon pure vanilla extract
• 1 grated lemon, zest of
• 2 12 cups shredded carrots (about 14 ounces)

1. Preheat the oven to 350.
2. Coat two 8-by-4-inch loaf pans with cooking spray or grease and lightly flour the pans.
3. In a medium bowl, combine the flour, cinnamon, baking powder, baking soda, cardamom and salt.
4. In a large bowl, beat the eggs with the light brown sugar and granulated sugar until smooth.
5. Add the oil in a thin stream, beating at high speed until the batter has doubled in volume, about 2 minutes.
6. Beat in the vanilla and lemon zest.
7. Fold in the shredded carrots.
8. Beat in the dry ingredients at low speed in 3 batches, mixing well between additions.
9. Pour the batter into the prepared pans, filling them two-thirds full.
10. Bake in the middle of the oven for 50 minutes to 1 hour, or until a cake tester inserted into the center of the loaves comes out clean.
11. Let the loaves cool in the pans for 10 minutes before turning them out onto a rack to cool completely.

flour, cinnamon, baking powder, baking soda, cardamom seed, salt, eggs, brown sugar, sugar, canola oil, vanilla, lemon, carrots

Taken from www.food.com/recipe/spiced-brown-sugar-carrot-bread-300503 (may not work)