Carrot Bread

1 pound carrots, peeled and grated
1 1/4 cups milk
1 1/4 cups unbleached flour
1 1/4 cups cornmeal
1 1/2 teaspoons baking powder
2 eggs, beaten
2 tablespoons melted butter or lard
1/2 cup honey
1/2 cup dried blueberries or raisins

Preheat oven to 375 degrees F.

Place carrots in a saucepan; add milk, and bring to a boil. Reduce heat and simmer for 5 minutes, stirring occasionally. Remove from heat and cool.

In mixing bowl, combine flour, cornmeal, baking powder, eggs, butter and honey. Stir in dried blueberries or raisins, carrots, and liquid. Butter a large loaf pan. Pour batter into pan and bake for 60 to 70 minutes, until a wooden pick inserted in the center of bread comes out clean.