posted by Schmitty 07-13-99 2:10 AM
Carrot Bread
1 pound carrots (approximately)
1 (8 ounce) can crushed pineapple drained
2 ounces crystallized ginger (diced)
2 tablespoons lemon juice
2 cups sugar
3 eggs lightly beaten
1 cup plus 2 tablespoon oil
3 tablespoons grated orange peel
3 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 teaspoon vanilla extract
1 cup regular (not instant) oats
1/2 cup chopped pecans
Preheat oven to 350 degrees.
Oil two 8 1/2 by 4 1/2 by 2 1/2 loaf pans.
Peel and grate carrots to produce 1 1/2 cups finely grated carrots and 1 1/2 cups more coarsely grated carrots.
Combine carrots, pineapple, ginger and lemon juice in a bowl and let rest while you beat together sugar and oil until creamy.
To the oil sugar mixture, add the 3 eggs and the grated orange peel.
Combine carrot mixture with orange peel mixture and mix well.
Stir together flour, baking soda, baking powder, salt, cinnamon, nutmeg and allspice.
To this mixture add vanilla.
Beat carrot mixture with flour mixture.
To this add oats and pecans.
Stir until well mixed and spoon into two oiled loaf pans.
Bake in preheated 350 degree oven for 45 to 55 minutes.
The loaves are done when a toothpick inserted comes out clean. Cool in pans on racks.
Yield 2 loaves