posted by Pat T 01-23-101 12:53 PM
Carrot Nut Bread
1-1/2 cups shredded carrots (3 medium)
3/4 cup granulated 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 nuts
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
Heat oven to 350° F. Grease bottom only of loaf pan, 8 1/2 x4 1/2 x2 1/2 or 9x5x3 inches.
Mix carrots, sugar, oil, and eggs in a large bowl with spoon. 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 to wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.