1 c. sifted all-purpose flour
1 c. unsifted whole wheat flour
3 tbsp. sugar
2 tsp. baking soda
1/4 c. unsalted butter
1 c. shredded carrots
1 1/2 tbsp. grated lemon rind
1/2 c. buttermilk
1 lg. egg, lightly beaten
1 tsp. vanilla extract

Preheat the oven to 350 degrees. Lightly grease a 9 1/4 x 5 1/4 x 3 inch loaf pan; set aside.

In a large bowl, combine the all-purpose flour, whole wheat flour, sugar and baking soda; set aside.

Melt the butter in a small saucepan over moderate heat; pour it into a small bowl and whisk together with the lemon rind, buttermilk, egg and vanilla extract. Add the shredded carrots. Add this mixture to the flour mixture and stir just until the dry ingredients are moistened.