Breads, Vegetables

Carrot Loaf

  • 1 1/2 cups Flour
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Baking soda
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Baking powder
  • 1/4 teaspoon Nutmeg
  • 1/2 cup Brown sugar, packed
  • 1/2 cup Sugar, granulated
  • 1 cup Carrots, shredded
  • 1/2 cup Cooking oil
  • 1 Eggs
  • 1/2 cup Chopped nuts
  • 1/2 cup Raisins

    • Stir together first six ingredients. Inanother bowl, stir together next five. Stir flour mixture into carrot mixture. Add nuts and raisins. Spoon into a greased and floured 8"x4"x2" loaf pan. Bake at 350 degrees for 1 hour or until a toothpick comes out clean. Cool 10 minutes. Remove; cool on wire rack. Wrap and store overnight before serving.

    Makes 1 loaf.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Faith Perrin of Idaho Falls, Idaho. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!