Carrot Bread

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.)