|Name:||Carrot Bread||Contributor:||Jim Franklin|
|Key words:||bread, carrots||Category:||Side Dishes|
2 c sugar
1-1/4 c vegetable oil
3 c flour
2 tsp baking powder
1/2 Tbsp baking soda
1/4 tsp salt
2 tsp cinnamon
2 c carrots, finely shredded
|Preparation:||Beat the eggs and add sugar gradually, beating until thick. Add oil gradually and beat until thoroughly combined. Stir in dry ingredients until mixture is smooth. Stir in carrots (you will have to do this by hand) until well distributed. Turn into 2 well greased 5"x9" loaf pans, or 6-7 small loaf pans. Bake at 350 degrees F for 1 hour for large loaves, 40-45 minutes for small loaves, or until a cake tester comes out clean.
Very good served warm or cold, toasted and spread with cream cheese, and especially nice for breakfast with bacon.
|Notes:||How 'bout some bread recipes? There were given to me by my friend Sara, dunno where she got them from. They are especially "cute" (as in, nice for a date, dinner guests, etc.) when you make them using small loaf pans (2"x4"). Enjoy!|