Carrot-Nut Bread

Carrot-Nut Bread

Ingredients:
1 1/2 cups shredded carrots (about 3 medium)
3/4 cup sugar
1/3 cup vegetable oil
2 eggs
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/4 cup coarsely chopped walnuts or pecans
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves

Directions:
Heat oven to 350º. Grease bottom only of loaf pan, 8 1/2 × 4 1/2 × 2 1/2
inches or 9 × 5 × 3 inches. Mix carrots, sugar, oil and eggs in large
bowl. Stir in remaining ingredients. Pour into pan. Bake 50 to 60 minutes
or until toothpick inserted in center comes out clean. Cool 10 minutes.
Loosen sides of loaf from pan; remove from pan. Cool completely on wire
rack before slicing. Store tightly wrapped in refrigerator up to 1 week.
1 loaf (24 slices)
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Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
betty crocker best of baking recipes.txt