Carrot bread

So it looks I am getting the hang of this baking thing! I’m actually finding it quite therapeutic. And the delicious smells in the kitchen are a fantastic bonus.  After the success of my pumpkin bread, I decided to try a carrot bread.

I dug up the following recipe from my trusty Naparima Girls’ High School cookbook and once again I was not disappointed.  Perfection!

What to use

1 cup flour

1  1/2 tsp baking soda

1  1/2 tsp cinnamon

1 cup chopped waltnuts

3/4 cup granulated sugar

2 eggs

1 cup oil

1 tsp vanilla

1  1/2 cups carrot pieces

What to do

Combine flour, baking soda, salt, cinnamon and nuts in a large mixing bowl. Set aside.  Blend sugar, egss, oil and vanilla in blender until smooth.  Add carrot pieces to mixture in blender and puree.  Pour over dry ingredients and mix only until dry ingredients are moistened.   Pour into a greased 9″ x 5″ loaf pan.  Bake in a preheated oven at 325 degrees for one hour or until tester comes out clean.



Yummy! Next time I am going to add dried cranberries or cherries to add a little extra pop of sweetness.


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