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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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CARROT BREAD This recipe came from an estate sale. I obtained it when I purchased the family collection from the Viler Estate in Georgetown, Texas in 1991. Ingredients:
2-1/2 cups all purpose flour |
1 cup granulated sugar |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
3 eggs beaten |
1/2 cup vegetable oil |
1/2 cup milk |
2 cups shredded carrots |
3-1/2 ounce package flaked coconut |
1/2 cup maraschino cherries chopped |
1/2 cup raisins |
1/2 cup chopped walnuts |
Directions:
1. Preheat oven to 350 then lightly grease a loaf pan.
2. In a large bowl sift together flour, sugar, baking powder, baking soda, cinnamon and salt.
3. Combine eggs, oil and milk then stir into flour mixture until well blended.
4. Stir in carrots, coconut, cherries, raisins and walnuts then pour batter into prepared pan.
5. Bake in preheated oven for 55 minutes then allow to cool on wire rack for 10 minutes.
6. Removing from pan and cool completely then store in plastic wrap to keep moist.
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