Easy Carrot Loaf
|Flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 Teaspoon|
|Seedless raisins||1⁄2 Cup (8 tbs)|
|Pecans||1⁄4 Cup (4 tbs), chopped|
|Sugar||1 Cup (16 tbs)|
|Corn oil||2⁄3 Cup (10.67 tbs)|
|Carrots||1 1⁄2 Cup (24 tbs), grated|
Sift the flour, baking powder, soda, cinnamon and salt together.
Mix the raisins and pecans and dredge with 2 tablespoons flour mixture.
Mix the sugar and oil in a bowl until blended, then beat in the eggs and vanilla.
Add the flour mixture and carrots and mix well.
Stir in the raisin mixture and turn into a greased 9x5 x 3-inch pan.
Bake at 350 degrees for 1 hour to 1 hour and 10 minutes.
Cool in pan on a rack.