Carrot Bread

Carrot Bread 1 cup oil 4 eggs 1/2 cup buttermilk 1/2 tablespoon vanilla 1/2 teaspoon lemon juice 2 cups sugar 2 cups shredded carrot 4 cups flour 1/2 tablespoon baking powder 1/2 tablespoon salt 1/2 tablespoon cinnamon 1/2 teaspoon baking soda 1/2 teaspoon nutmeg 1/2 teaspoon ginger 1/2 teaspoon cloves Glaze: 1/2 cup powdered sugar mixed with 1-2 tablespoons of milk until a glaze is formed Preheat oven to 350°. Spray pan with nonstick cooking spray; set aside. In a large mixing bowl, combine oil, eggs, buttermilk, vanilla and lemon juice. Add sugar; mix well. Stir in carrots. In another large bowl, combine flour, baking powder, salt, cinnamon, lemon zest, baking soda, nutmeg, ginger and cloves. Whisk to blend well. Add flour mixture to wet mixture; mix to combine well. Pour batter into pan. Bake 1 hour. Top should be golden brown and a toothpick comes out with a few crumbs. Drizzle glaze over cooled loaves.