CARROT BREAD
- Cooks . com
- May 8, 2016
- 1 min read
CARROT BREAD 2 eggs 1 cup sugar 2/3 cup oil 1 1/2 cups flour 3/4 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon nutmeg 1/2 teaspoon salt 1 1/2 cups finely grated raw carrots 1 cup chopped walnuts 3/4 cup raisins
Preheat oven to 350°F degrees. Beat eggs and add sugar and oil. Sift together flour, soda, cinnamon, nutmeg and salt, and add to egg mixture.
Beat well. Add carrots, nuts and raisins. Grease a 9x5 inch loaf pan and pour in batter.
Bake one hour.
Variation: Can be baked in 6 greased soup cans (good for camping trips or picnics!). Fill each can half full and bake 45-50 minutes at 350°F degrees. Remove labels and wash and dry cans before using.
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