Carrot Bread

I've been getting tired of cereal for breakfast every morning, so when I saw my friend make zucchini bread, I asked her for the recipe. It looked like the perfect solution to my breakfast boredom.

Along with the recipe, she mentioned how next time she wanted to try carrots, and since I already had carrots in my fridge, I went with carrots. She also gave me notes on 3 separate attempts she did using different amounts of different kinds of sugar and her opinions on its effects. She said 1 cup of white sugar was too sweet. 3/4 cups of brown sugar wasn't sweet enough and 3/4 cup of white sugar was still a bit too sweet. Using this info, I decided on 1/2 cup of white sugar and 1/2 cup of brown sugar and thought it was a good level of sweetness. You can tweak it however you like.

Adapted from Better Homes and Gardens New Cook Book
Ingredients:
1 1/2 cups of all-purpose flour
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp baking powder
1/2 cup sugar
1/2 cup brown sugar
(the original calls for 1 cup of sugar instead of the mixture of white and brown sugar)
1 cup of shredded carrots
1 egg
1/2 cup oil
1/4 tsp lemon zest
1/2 cup walnuts (I forgot these)

Directions:
- Stir the flour, cinnamon, baking soda, salt, nutmeg, and baking powder together and set aside.
- Mix the sugar, brown sugar, carrots and egg in a separate bowl.
- Add the lemon zest and oil to the carrot mixture.
- Slowly mix in the flour mixture until evenly mixed.
- Fold in the walnuts.
- Grease a 8x4x2 loaf pan and pour the batter in.
- Cook in a 350 degree oven for 55-60 minutes or until a toothpick comes out clean.
- Let it cool in the pan for 10 minutes than transfer it to a rack to finish cooling.