This is one of my mom's recipes. It's old and tattered now. I copied it years ago from one of her old and tattered recipe cards. Even after making it GFCF friendly, it remains my favorite carrot bread recipe. This makes two loaves of bread - I always freeze one of them to enjoy later.
1 1/2 cups sugar
3/4 cup canola oil
1/2 cup applesauce
3 cups GF flour blend (I used this one)
2 tsp. baking powder
1 1/2 tsp. baking soda
1 1/2 tsp. xanthan gum
1/4 tsp. salt
2 tsp. cinnamon
2 cups finely shredded carrot
Preheat oven to 350 degrees. Grease two loaf pans with cooking spray, set aside.
Beat together the eggs through the applesauce, set aside.
Sift together the flour through the cinnamon. Add to the egg mixture and beat until well blended. Fold in the carrots. Turn into the prepared loaf pans. Bake 45 minutes to 1 hour, or until a toothpick inserted in the center comes out clean. Let cool in pans 5 minutes, then turn onto wire racks to cool completely.