Carrot Corn Bread


1 cup corn flour
1 cup unbleached flour
1/4 cup egg substitute
2 teaspoons baking powder
1 teaspoon salt
1/2 cup peeled and finely shredded carrots
1/4 cup maple syrup (or any liquid sweetener)
2 tablespoons corn oil
3/4 cup soy milk


Mix together the dry ingredients. 
Add the carrots, maple syrup, corn oil, and soy milk. 
Mix to combine the ingredients. If you overmix, the bread will be tough.
Oil and flour the loaf pan. Pour the batter into the pan, spreading it evenly. 
Bake the bread in a preheated oven at 375 degrees F for 15 to 20 minutes, or until lightly browned. 
Carefully remove the baked bread from the pan and cool for five minutes. Serve the bread warm.