| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Eggs | Breads, Vegetables, Nuts, Quick | 4 | Servings | |
INGREDIENTS
| 1 1/2 | c | Unbleached Flour; Sifted |
| 1 | ts | Baking Soda |
| 1/2 | ts | Cinnamon; Ground |
| 1/4 | ts | Nutmeg; Ground |
| 1/4 | ts | Salt |
| 1 | c | Sugar |
| 3/4 | c | Cooking Oil |
| 2 | Eggs; Lg | |
| 1 1/2 | c | Carrots; Pared, Shredded |
| 1/2 | c | Walnuts; Chopped |
INSTRUCTIONS
Sift the flour, baking soda, cinnamon, nutmeg and salt together in a small bowl and set aside. Combine the sugar, oil and eggs in a mixing bowl. Beat, with an electric mixer set on medium speed, for 2 minutes. Add the dry ingredients, stirring just until moistened. Stir in the carrots and walnuts. Pour the batter into a greased 9 X 5 X 3-inch loaf pan and bake, in a preheated 350 degree F. oven for 1 hour or until a cake tester or wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes, remove from the pan and finish cooling on the wire rack. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/breads1.zip
A Message from our Provider:
“Jesus: power to break life controlling problems”