| Carrot Bread
2 1/2 cups of shredded carrot
1 cup of finely chopped pecans
2 cups of unbleached flour
1 1/2 cup of sugar
2 teaspoons of baking powder
2 teaspoons of ground cinnamon
3 eggs
1 1/2 cup of cooking oil
2 teaspoons of vanilla |
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Toss together the carrot and pecans, set aside. In another bowl stir together flour, sugar, baking powder, cinnamon and 1 teaspoon salt. Set aside. In large bowl beat eggs, beat in oil and vanilla. Gradually beat in flour mixture then carrot mixture, turn into a well greased 10 inch tube pan. (Don't bake in a loaf pan, batter in center will not be done before the rest of bread is over done). Bake at 325ºF. for about 1 hour and 10 minutes or a toothpick inserted in center comes out clean. Cool 15 minutes on wire rack. Remove from pan and cool completely. |
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