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Ingredients
| all-purpose flour (unsifted): 2 1/2 cups |
| granulated sugar: 1 cup |
| baking powder: 1 tsp |
| baking soda: 1 tsp |
| ground cinnamon: 1 tsp |
| salt: 1/2 tsp |
| eggs: 3 (beaten) |
| vegetable oil: 1/2 cup |
| 2% milk: 1/2 cup |
| carrots (grated): 2 cups |
| flaked coconut meat: 1 3.5oz package |
| canned maraschino cherries: 1/2 cup (chopped) |
| seedless raisins (packed): 1/2 cup |
| walnuts (chopped): 1/2 cup |
Carrot Bread I
Credit: AllRecipes
User rating:
"This is really a cross between cake and a bread. Serving it warm with butter or a cream cheese is ideal. It's really good!"
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Prep Time
20 min -
Cook Time
60 min -
Servings
12 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
- In a large bowl, sift together flour, sugar, baking powder, baking soda, cinnamon and salt. Combine eggs, oil and milk; stir into flour mixture until well blended. Stir in carrots, coconut, cherries, raisins and walnuts. Pour batter into prepared pan.
- Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let cool on a wire rack for ten minutes before removing from the pan to cool completely. Store in plastic wrap to keep moist.