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Carrot Bread

Diet.Chef's picture
Ingredients
  Eggs 4
  Sugar 2 Cup (32 tbs)
  Salad oil 1 1⁄4 Cup (20 tbs)
  All purpose flour 3 Cup (48 tbs), unsifted
  Baking powder 2 Teaspoon
  Soda 1 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Ground cinnamon 2 Teaspoon
  Finely shredded raw carrots 2 Cup (32 tbs)
Directions

Beat eggs; then gradually add sugar, beating until thick.
Gradually add oil and continue beating until thoroughly blended.
In a separate bowl, stir together flour, baking powder, soda, salt, and cinnamon until thoroughly blended.
Mix dry ingredients into egg mixture until smooth and well blended.
Stir in the carrots.
Spoon into 2 well-greased 9 by 5-inch loaf pans (or 4 well-greased 1-pound cans, filling them no more than 2/3 full).
Bake in a 350° oven for 1 hour (45 minutes for 1-pound cans) or until a wooden skewer inserted in center comes out clean.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread
Ingredient: 
Vegetable

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