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Honey Carrot Bread
2 1/2 c whole wheat flour
2/3 c honey
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
3 eggs, beaten
1/2 c vegetable oil
1/2 c milk
2 c shredded carrots
1/2 c chopped pecans

Preheat oven to 350 degrees F. In a large mixing bowl, stir together the whole wheat flour, sugar, baking powder, baking soda, cinnamon and salt. In another bowl combine and beat well the eggs, vegetable oil, honey, and milk. Add the liquids to the dry ingredients and stir just until all are moistened. Fold in the shredded carrots and pecans. Pour the batter into 2 oiled loaf pans and bake 1 hour. Cool; then store the bread in the refrigerator. It will slice more easily and taste even better the next day.