Preheat oven to 325°F. Let ingredients come to room temperature. Butter a 9x5–inch loaf pan or line the pan with waxed or parchment paper. Whisk together flour, baking powder, cinnamon and salt in a bowl and set aside. Cream butter; gradually add sugar and beat until light and fluffy. Beat in eggs, one at a time. Add dry ingredients one-third at a time alternating with milk and mix just until smooth. Fold in carrots and nuts. Pour batter into a large (9x5-inch) loaf pan and bake 1 hour 20 minutes or until wooden toothpick inserted in center of bread comes out clean.

Yield: 10 to 12 servings (1 large loaf)

Source: Challenge Package recipe developed by Challenge Home Economist.