Carrot Bread

I made this for our pre-school Easter party by modifying a zucchini bread recipe. Get it? Carrots? Bunnies? Right. My original recipe notes that you can try 1 ½ cups grated apple instead of zucchini (or carrots in my case) - and also omit the milk. I haven't tried it that way though!

1 ½ cups flour
1 tsp. ground cinnamon
½ tsp. baking soda
½ tsp. salt
¼ tsp. baking powder
¼ tsp. ground nutmeg
1 beaten egg
1 cup sugar
1 cup finely shredded carrots (I just threw them in the food processor)
¼ cup oil
¼ cup milk (this is an estimate – just put in however much it takes to make it more like a thick batter consistency)
½ cup chopped walnuts or pecans, toasted (optional)

1. Grease the bottom and ½ inch up sides of an 8x4x2-inch loaf pan; set aside. In a medium bowl combine the flour, cinnamon, baking soda, salt, baking powder, and nutmeg. Make a well in center of flour mixture; set aside.
2. In another medium bowl combine egg, sugar, carrots, oil, and milk. Add carrot mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts, if using. Spoon into prepared pan.
3. Bake at 350 degrees for 50 to 55 minutes. Cool 10 minutes before removing from pan, then cool completely on a wire rack. Wrap and store overnight before slicing.