Carrot Bread II

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!

Yield

12 servings

Ingredients

2 1/2 cups all-purpose flour
1 cup granulated (white) sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 large eggs, beaten
1/2 cup vegetable oil
1/2 cup milk
2 cups shredded carrots
1 (3.5 ounce) package flaked coconut
1/2 cup maraschino cherries, chopped
1/2 cup raisins
1/2 cup chopped walnuts

Directions

Preheat oven to 350°F (177°C). Grease a 9 x 5 x 3-inch loaf pan with Pan Release or cooking spray.

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 cooling rack for ten minutes before removing from the pan to cool completely.

Storage

Store in plastic wrap to keep moist.

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