| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | 8 | Servings | ||
INGREDIENTS
| 3 | Eggs; beaten fluffy | |
| 2 | c | Sugar |
| 1 | c | Oil |
| 2 | c | Carrots; finely grated |
| 1 | cn | (Small) crushed pineapple -undrained |
| 3 | c | Flour |
| 1 | ts | Baking soda |
| 1 | ts | Cinnamon |
| 1 | ts | Salt |
| 1 | ts | Vanilla |
| 1 | c | Chopped nuts |
INSTRUCTIONS
Preheat oven to 325 degrees. Grease and line 2 9x5x3 loaf pans; set aside. Add sugar and oil to eggs; mix well. Add carrots and pineapple. In a separate bowl mix flour, baking soda, cinnamon, salt, and vanilla. Gently blend into wet mixture. Stir in nuts. Pour batter into pans. Bake 1 hour. Cool 15 minutes before removing from pan. Leave paper liner on until ready to serve. Cool well before slicing. For jars, follow instructions in above recipes. NOTES : Can be baked in a jar. Posted to Bakery-Shoppe Digest V1 #228 by saracen2@juno.com (v. j. redding) on Sep 10, 1997
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