Carrot Bread/Cake

I'm never sure whether to call this a bread or a cake. "Carrot bread" makes me think of a loaf of sandwich bread with carrot bits in it, like an olive loaf. But saying "carrot cake" misleads people into thinking I'm eating a cream cheese laden sugar bomb. Any suggestions? This is just a deliciously moist baked good that's great as either breakfast or dessert.

And today, I have a recipe!

• 1 3/4 cup plus 2 tbs flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp cardamom
• 1/2 tsp mace or nutmeg
• 1/2 tsp dried ginger
• 1 tsp vanilla extract
• 2 large eggs
• 1/2 cup vegetable oil or apple sauce
• 1/3 to 1/2 cup sugar, depending on your preference
• 1/2 cup orange marmalade, apricot jam, or apple jam
• 2 1/2 cups grated carrots, packed lightly
• 1/2 tsp salt
• 1/2 cup walnuts, toasted and chopped coarsley

Preheat the oven to 350°. Combine the dry ingredients (everything up to the ginger) in a bowl and set aside. In a larger bowl, combin the eggs, oil, sugar, and marmalade. Mix well, then add the carrots and salt and mix again. Add the flour and nuts and fold gently until just combined. The batter will be rather thick. Pour into a greased and floured 9x5" loaf pan and bake for 60 minutes or until a fork comes out clean. Cool on a rack before removing and slicing.