Recipe By Rivky Kleiman
This carrot loaf is a winner whether you are preparing in advance or find yourself in a bind and need a quick, no-mess side dish. It yields a perfect loaf every time … and guaranteed you will have no leftovers.
Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
Preheat oven to 325 degrees Fahrenheit (170 degrees Celsius).
Using a wooden spoon, combine all ingredients in a large bowl. Pour into a greased loaf pan.
Bake 45 minutes or until a toothpick comes out almost clean.
If you’re really short on time, you can use a bag of shredded carrots.
This recipe works very well with shredded zucchini, too.
Photography: Daniel Lailah
Food Styling: Amit Farber
