| 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
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