Ginger-Carrot- Nut Bread

2 eggs

3/4 cup packed brown sugar

1/3 cup oil

1/2 cup milk

1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1 cup shredded carrots
1/2 cup chopped nuts of choice

• Heat oven to 350. Grease bottom only of 8x4 loaf pan.
• In a large bowl, beat eggs and brown sugar until creamy. Beat in oil, milk and vanilla. Beat in flour, baking powder, ginger and salt until smooth. Stir in carrots and nuts. Spread into pan
• Bake 50 to 60 minutes or until toothpick comes out clean. Cool in pan for 10 minute's; remove to cooling rack. Cool completely, about 1 hour