1packed cup finely shredded carrotsI used my food processor
For the streusel:
1/2cupAP flour
1/2cuppacked brown sugar
1/3cupold fashioned rolled oats
1/4tcinnamoncassia
pinchof salt
1/4cupbuttercut into chunks
Instructions
First make the streusel. Whisk together the flour, salt, cinnamon and brown sugar. Cut the butter in, rubbing the streusel until the butter and dry ingredients have combined to look like gravel. Set aside in the fridge.
Preheat the oven to 350 F.
Spray 1 8X4 loaf pan and 2 mini loaf pans with nonstick spray (or you could make muffins, in which case it makes 18). Set aside.
Whisk together the flours, baking powder, baking soda, salt and spices. Then whisk in the brown sugar--you may need to crush some lumps of brown sugar between your fingers.
Separately, whisk together the oil, vanilla and buttermilk. Whisk in the eggs.
Fold the liquid ingredients into the dry. Fold in the shredded carrots--do not overmix.
Scrape the batter into the prepared pans. Clump and then break apart to sprinkle the streusel evenly over the batter in the pans.
Bake until a cake tester inserted into the center of the quick bread comes out clean or with only a few crumbs attached-- 18-20 minutes for muffins, 22-25 minutes for mini loaves, and 35-40 minutes for an 8X4 pan.