Dutch Carrot Bread
|Flour||2 Cup (32 tbs)|
|Baking soda||2 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Vegetable oil||1 1⁄2 Cup (24 tbs)|
|Vanilla extract||2 Teaspoon|
|Carrots||2 Cup (32 tbs), finely grated|
Lightly grease two 8 1/2 x4 1/2 x2 1/2 inch loaf pans and set aside.
Sift flour, baking soda, cinnamon and sugar together into a large bowl.
Stir with a spoon.
Make a well in center with the back of the spoon.
Place eggs in well and beat just the eggs with a rotary beater or electric hand mixer until thoroughly blended.
Try to keep dry ingredients on the side of the bowl.
Add vegetable oil and beat thoroughly with eggs, again trying to keep dry ingredients on the side of the bowl.
Add vanilla to egg-oil mixture.
Beat in flour mixture until all ingredients are combined and smooth.
Fold carrots into mixture.
Pour mixture into prepared loaf pans.
Bake each loaf, uncovered, on medium for 10 minutes.
Bread is done when a toothpick inserted in the bread comes out clean.
Allow bread to cool 10 minutes before removing from loaf pans.