2 tablespoons vegetable oil
1 tablespoon white sugar
1 number of eggs
1/2 teaspoon salt
3 tablespoons cornstarch
2 cups milk
1 cup chopped carrots
2 teaspoons vanilla extract
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 x 7 inch pan.
In a large bowl, beat vegetable oil, sugar, eggs and salt together until just blended. Mix in cornstarch, then mix in milk, carrots, vanilla, lemon zest and lemon juice. Fold mixture into egg mixture; mix well. Spread evenly into prepared pan.
Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Let cool in pan for 5 minutes before filling.