Carrot and Apple Loaf

I added grated apples to this cake because I did not have enough carrots for the recipe. However the end result was a beautiful moist cake that was loaded with nature's good stuff! Both the carrots and the apples are locally grown in Ontario. Puts a smile on the faces of both adults and children alike!
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Ingredients

1 cups grated carrots
1 cup grated apples
2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons pumpkin spice
1 teaspoon cinnamon
about 1 tablespoon of grated bitter sweet chocolate (Bakers)
1 cup brown sugar
1 cup sugar
1 1/4 cups olive oil
4 eggs
1 tablespoon vanilla essence
1 1/2 cups roughly chopped pecans (I used 2)

Method

Preheat the oven to 350 F. Line 2 loaf pans with parchment paper. Lightly grease and flour the pans.

Using a food processor with the shredding/grating blade,  grated the carrots and apples.

Have 2 mixing bowls handy. Using the smaller one, add flour, salt, baking soda, and whisk well to blend all ingredients (you can sift at this stage too).
To this add the spices and grated chocolate. Whisk well to blend.
Into another slightly larger bowl add the sugars. Then whisk in the oil till blended. Add the eggs one at a time and whisk to blend. Then add the vanilla and mix in. Add the flour into this mixture and mix well with a wooden spoon. Add the grated carrots, apple and pecans now and mix well till all blended.
Pour the batter evenly between the 2 loaf pans. Gently shake the pans so that the batter is smooth on top. Bake for 40-45 minutes until the top springs back when touched, or when a toothpick inserted into the center comes out clean and dry.
Remove from oven and let cool completely before removing from loaf pan.  Dust with icing sugar and enjoy.

# of Servings : 24 large slices, or 48 smaller servings

Nutrition value : based on 2 cups of pecans and 24 servings
calories 260, total fat 17.7 g, cholesterol 43.2 mg, sodium 23.8 mg, potassium 93.6 mg, carbohydrates 25.5 g, protein 3.2 g