2 C. (500 mL) shredded carrots or squash such as zucchini
1/2 C. (125 mL) finely chopped nuts
1/2 C. (125 mL) chopped dates or raisins
2 large eggs
1 C. (250 mL) milk
Heat oven to 350ºF (180ºC). Grease and line with parchment paper two 8 1/2” x 4 1/2” x 2 1/2” (22 cm x 11.5 cm x 7 cm) loaf pans.
Combine flours, sugar, baking powder, Ground Saigon Cinnamon, salt, baking soda, and ginger in a large bowl. Cut shortening into dry ingredients with a pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in carrots, nuts, and dates. Beat eggs and milk together with a fork. Add to bowl and stir only until dry ingredients are moistened. Batter will be stiff.
Divide batter evenly in prepared pans.
Bake at 350ºF (180ºC) for 1 hour or until a toothpick inserted in centre comes out clean.
Cool for 10 minutes in pan on a rack. Remove from pan and cool on a rack before slicing.