| 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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