Everyday Bread

(From the Food Allergy Cookbook)

1/2 cup cooking oil (125 ml)
2/3 cup sugar (150 ml)
3 eggs
1 cup shredded raw carrots (250 ml)
2 tsp. baking powder (10 ml)
1 tsp baking soda (5 ml)
1/2 tsp. salt (2 ml)
1 tsp. cinnamon (5 ml)
1 1/4 cups corn starch (315 ml)
1/4 cup potato flour (60 ml)
1/3 cup milk or juice (75 ml)
1/2 tsp lemon extract (optional ) (2 ml)

Mix oil, sugar, eggs. Stir together dry ingredients.
Add dry ingredients and milk/juice alternately to 
oil-sugar-egg mixture. Add lemon extract. Fold in carrots.
(Work quickly as batter rises quickly.)
Pour batter into greased 5-1/2"x9-1/2"x4" (14cm x 24 cm x
10 cm) loaf pan. Bake at 350 F (180 C) for 55-60 minutes,
or until cake tester comes out clean. Cool 15 minutes, 
then remove from pan. Place on rack and cool completely.

Variation: Substitute 3/4 cup finely crushed, drained 
unsweetened pineapple for carrots and reduce sugar to 
1/2 cup.