1-1/2 cups finely grated pared raw carrots
1 cup packed brown sugar
1/2 teaspoon grated fresh lemon rind
1 tablespoon shortening
1 cup boiling water
2 eggs
1-1/3 cups unsifted flour
1 cup unsifted whole-wheat flour
2-1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon cinnamon
1 cup chopped walnuts

Combine carrots, sugar, grated lemon rind, shortening and boiling water in a large bowl; set aside to cool. Beat eggs; stir into carrot mixture. Mix flours, baking powder, baking soda, salt and cinnamon; blend into carrot mixture. Stir in nuts. Turn into greased 9 x 5 loaf pan. Let stand for 5 minutes. Bake in 350 oven for 50-60 minutes, until cake tester inserted in center comes out clean. Remove from pan and cool on wire rack. Wrap in foil or plastic and let stand overnight at room temperature before slicing. Makes 1 loaf. From The Washington Post.