Carrot cake bread

 
                             CARROT CAKE BREAD
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetables                       Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 3/4   c            Sifted cake flour (or 1 1/2
                         -cups all-purpose
                         Flour, sifted)
    1       t            Ground cinnamon
    1       t            Baking powder
      3/4   ts           Salt
      1/2   ts           Baking soda
    1       c            Sugar
      3/4   c            Olive oil
    1       c            Raw carrots, finely grated
    2                    Eggs
      1/2   c            Pecans, finely chopped
 
   Combine the sifted flour, cinnamon, baking powder, salt, and baking soda.
   Sift together and set aside.  Combine the sugar and olive oil and beat with
   electric mixer at medium speed about 2 minutes, or until smooth and well
   blended.  Fold in grated carrots with their juice. Add eggs, one at a time,
   beating well after each addition. Stir in the chopped nuts. Add the dry
   ingredients and mix well.  Grease and dust with flour tow 9-inch cake pans.
   Pour in batter and bake in a preheated 350 F oven 55-60 minutes. Serve
   warm.  Can be wrapped and stored in refrigerator for up to a week, which
   improves flavor and makes the cake bread more moist. Bread can be iced with
   powdered sugar, orange juice, and creamed butter mixture.
   
   SWEENEY'S - Durango, CO.
  
 
 
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