Blend the yeast with the sugar and warm
water and leave to stand for about 20 minutes until frothy. Mix the
hot water with the treacle, oil, salt and carrots, then stir in the
yeast mixture and flour and mix to a firm dough. Knead until elastic
and no longer sticky. Place in an oiled bowl, cover with clingfilm
(plastic wrap) and leave in a warm place for about 1 hour until
doubled in size.
Knead the dough again and shape into two greased 450 g/1 lb loaf tins
(pans). Cover and leave to rise again for about 30 minutes until the
dough rises just above the tops of the tins. Bake in a preheated oven
at 220°C/425°F/gas mark 7 for 10 minutes. Reduce the oven temperature
to 180°C/350°F/gas mark 4 and bake for a further 30 minutes until
golden brown and sound hollow when tapped on the base.