Carrot-Pecan-Craisin Bread

Ingredients:
2 carrots, diced
3 handfuls of pecans
2 handfuls of Craisins
1 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. ground nutmeg
1 tsp. cinnamon
pinch of salt
2 eggs
3/4 cup sugar
1/4 cup brown sugar
1/2 cup vegetable. oil
1/4 cup milk
1 tsp. pure vanilla extract

Directions:
1. In a large bowl, beat the eggs. Whisk in the sugar, brown sugar, pure vanilla extract, milk, and vegetable oil.
2. In a separate bowl, sift in flour, corn starch, baking soda, nutmeg, cinnamon and salt. Mix with a spoon until the color is consistent throughout.
3. To the wet ingredients from step 1, slowly whisk in the dry ingredients until all have been incorporated.
4. Place the carrots and pecans in a blender or food processor. If you want to have a "crunch" in your bread, leave out the pecans. Leave the carrots in the blender until they are shredded. If you put the pecans in the blender, some will chop and others will form a powder. This way, you will have the flavor of the pecans but not the crunch. If you desire a nutty crunch, coarsely chop your pecans (into halves or thirds).
5. Add the carrots and pecans to the wet mixture.
6. Fold in the Craisins.
7. Spray or grease a 9 X 5 X 3 inch baking pan and let your mixture fall in. Cook the batter for 50 minutes at 350 degrees, and then let sit in the baking pan for 10 minutes.
Final product =