3 eggs
2 C sugar
1 C or 2 lunch-sized containers of sugar-free applesauce
1 Tablespoon cinnamon
1 Tablespoon vanilla
1 teaspoon nutmeg
1 teaspoon ginger
1 teaspoon baking soda
1 teaspoon baking powder
Mix the above until it’s smooth.
3 C flour - 360 grams - weighing produces a consistent product
Add the flour and stir until it’s all moistened. Then stir in the following:
5 oz shredded carrots - half a bag if you buy them pre-shredded (I keep them in the freezer)
5 oz Guittard extra dark chocolate chips
1 C chopped pecans
Bake in two small loaf pans (smaller than regular bread pans) lined with parchment paper for 60 minutes at 350º. Cool for 20 minutes. Store in baggies. (Hint: If you sprinkle a little water in the pans before adding the parchment paper, it will stay in place when you pour in the mixture.)
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