This isn't a side dish. It's more of a quick bread. I thought it was only okay, but my six year old vegetable-away liked it a lot. The four year old didn't. 'Can't like the same things - ever! :D Update (Years later. That six year old is now fourteen! :O :D) I tried it again omitting the lemon juice, adding half teaspoon vanilla extract & half teaspoon cinnamon. It was closer to two & a half cups shredded carrots, too. I baked for about half an hour on three fifty, greasing & flouring an eight by eight. I could taste that little bit of cinnamon, which wasn't bad, but I think I'd like a more subtle taste. No, it didn't scream "cinnamon," but if you're thinking of adding, I wouldn't add more than half teaspoon (especially considering the low sugar amount. 'Could easily become bitter.) Oh, used smart balance olive oil/butter blend. No problem with dryness - either time. Fourteen year old still likes it, but not that there are carrots in it. :) It is a vegetable, ya know! :D Prep note: If your carrots aren't pretty, peel 'em. Mine weren't & dark spots from the peel showed up the next day.
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This isn't a side dish. It's more of a quick bread. I thought it was only okay, but my six...