One of my favorite activities is grocery shopping. It might sound crazy, but I actually think it’s quite relaxing and stress relieving! It’s just so much to fun wander up and down the aisles, inspecting every single item on the shelves. I could probably spend hours browsing the baking aisle!
Luckily, Deborah and Ahra both share my love of grocery shopping. Our Friday night actually included trips to two different grocery stores! People are always amazed that we find so much joy in grocery shopping.
In addition to the two grocery stores, Deborah and I spent the afternoon at the Westside Market with some friends. While the others went to grab some food, Deborah and I immediately headed toward the produce stands. We literally squealed in excitement upon seeing all the fresh fruits and vegetables!
We came home loaded with spinach, broccoli, cauliflower, bell peppers, carrots, beets, tomatoes, mushrooms, apples, oranges, bananas, and more! I also got an awesome deal on sweet potatoes – four large ones for a dollar!
I roasted two of them on Saturday morning for a carrot bread baking experiment. The orginial recipe called for bananas, but I felt that the banana flavor would be overpowering, so I used pureed sweet potatoes instead. The sweet potatoes, along with some pureed dates, added a subtle sweetness to the carrot bread, which turned out to be super yummy.
The bread was slightly underbaked (oops!), but I actually didn’t mind the slightly gooey center. The boyfriend was not a fan though, so I toasted slices of the bread on a pan over low heat for a few minutes. This was the best decision EVER. The toasted carrot bread slices were out of this world!!
I definitely ate way more than I should have, but at least this bread is healthy! Made with whole wheat flour, no added sugar, and two veggies (both great sources of vitamin A)! Just don’t mind the stick of butter in the ingredients list.
Sweet Potato Carrot Bread
Source: adapted from 101 Cookbooks
- 2 cups whole wheat pastry flour
- 2 1/2 teaspoons baking powder
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup pitted dates, finely chopped into a paste (I used my food processor)
- 1 1/2 cups grated carrots
- 1 1/4 cup sweet potato puree
- 1/2 cup plain yogurt
- 2 large eggs, lightly beaten
1. Preheat oven to 350 degrees F. Grease a 9×5 inch loaf pan and line it with parchment paper.
2. In a medium bowl, sift together flour, baking powder, cinnamon, and salt. Set aside.
3. Stir dates into melted butter, breaking up the dates pieces.
4. In a large bowl, combine grated carrots and sweet potato puree. Stir in date/butter mixture, breaking up any date clumps. Whisk in yogurt and eggs. Add the flour mixture and stir until just combined.
5. Scrape batter into prepared pan. Bake for 50-60 minutes, or until toothpick inserted into center of cake comes out clean.