Wednesday, June 19, 2013

Carrot Bread

I found this old recipe I got from one of my aunt's cookbooks and thought I would give it a try with some marginal carrots in the vegetable drawer. It was good, but I think next time I will decrease the oil to 3/4 cup and bake it as muffins instead of a loaf.  It wasn't done at the end of the 60 minutes and by the time I got it out of the oven it was rather crusty around the edges.

2 cups flour
2 tsp. soda
2 tsp. cinnamon
2 tsp. salt
1/4 cup chopped walnuts
1 cup (or less) oil (I used coconut oil)
1 tsp. vanilla
1 1/2 cups sugar
2 cups carrots, finely grated
3 eggs
1/2 cup shredded coconut
1/2 cup raisins

Sift flour, salt, soda, cinnamon and sugar together.  Make a well in the dry ingredients.  Add nuts, oil, vanilla, carrots, raisins and coconut and stir until well mixed.  Pour into greased loaf pan or muffin pans.  Let stand 20 minutes before baking. (I forgot that step!) Bake at 350 degrees F for 1 hour.

2 comments:

Sara Fowler said...

This sounds yummy and healthy! Is it a bit like the texture of carrot cake?

Ornery's Wife said...

yes, it is. :) just in a loaf or muffin form.