Heat oven to 180°C. Lightly spray bottom only of (2) 80mm loaf pans or (1) 115mm loaf pan with cooking spray or grease lightly.
Combine oats and milk in medium bowl; mix well. Let stand for 10 minutes. Add eggs, oil and vanilla; mix well.
In large bowl, combine flour, whole-wheat flour, sugar, baking powder, baking soda, cinnamon and salt; mix well.
Stir in carrots, raisins and walnuts.
Add oat mixture to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix)
Pour batter into prepared pans.
Bake for 45 to 55 minutes (80cm pans) or 60 to75 minutes (115 cm pan) or until wooden pick inserted in center comes out clean and crust is golden brown.
Throw open the cupboard of possibility, the freezer of anything goes. Add a splash of this, a sprinkle of that, and a good dollop of winging it. Go Forridge.
