Remember back in March when I was complaining about my CSA sending me too many beets this winter?
Well the good news is I finally made my way through the many pounds of beets and they stopped sending us some.
The bad news? They replaced the beets with carrots.
I love carrots. It’s the perfect snacking vegetable, a great vessel for hummus, an easy side dish and is pretty tasty in dessert.
Sir Pugsley is pretty crazy about them too. I even make him dog biscuits with them.
However when you end up with about, oh I don’t know 6? 7? pounds of stored winter carrots at home, you need to figure something to do with and something fast.
These carrots are giant and while tasty; they aren’t my tender, colorful carrots I love to buy from the farmer’s market during the summer. Plus as much as he’d love to go to town on them, Sir Pugsley is not allowed to have that many carrots!
What’s a girl to do? Make quick bread! That’s what! Not just any quick bread but one that tastes like carrot cake but good for you because it has olive oil.
Lucky for me, my friend Stephie at Eat Your Heart Out is letting me take over her space for the day for her monthly friends first series.
So check out my Olive Oil Carrot Cake Bread and stay for more of Stephie’s delicious recipes!