Category: Bread, Vegetables, Nuts
1 1/2 c Unbleached flour; sifted 1 ts Baking soda
1/2 ts Cinnamon; ground 1/4 ts Nutmeg; ground
1/4 ts Salt 1 c Sugar
3/4 c Cooking oil 2 Eggs; lg
1 1/2 c Carrots; pared, shredded 1/2 c Walnuts; chopped
Sift the flour, baking soda, cinnamon, nutmeg and salt together in a small
bowl and set aside. Combine the sugar, oil and eggs in a mixing bowl.
Beat, with an electric mixer set on medium speed, for 2 minutes.
Add the dry ingredients, stirring just until moistened. Stir in the
carrots and walnuts. Pour the batter into a greased 9 X 5 X 3-inch loaf
pan and bake, in a preheated 350 degree F. oven for 1 hour or until a cake
tester or wooden pick inserted in the center comes out clean. Cool in the
pan on a wire rack for 10 minutes, remove from the pan and finish cooling
on the wire rack.
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