| Amish Carrot Bread |
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2-1/2 c. shredded carrot 1 c. finely chopped pecans 2 c. unbleached flour 1 1/2 c. sugar 2 tsp. baking powder 2 tsp. ground cinnamon 3 eggs 1 1/2 c. cooking oil 2 tsp. vanilla |
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Toss together carrot and pecans, set aside. In another bowl stir together flour, sugar, baking powder, cinnamon and 1 teaspoon salt. Set aside. In large bowl beat eggs, beat in oil and vanilla. Gradually beat in flour mixture then carrot mixture, turn into a well greased 10 inch tube pan. (Don't bake in a loaf pan, batter in center will not be done before the rest of bread is over done). Bake at 325 degrees for about 1 hour and 10 minutes or a toothpick inserted in center comes out clean. Cool 15 minutes on wire rack. Remove from pan and cool completely. |
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