Carrot Bread

1 cup sugar
2/3 cup vegetable oil
2 eggs
1 ½ cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
¼ teaspoon salt
1 cup grated carrots
1 cup chopped walnuts or pecans

Heat oven to 375 degrees. Grease and flour a loaf pan. Combine sugar, oil, and eggs, blend thoroughly. Sift together flour, soda, baking powder, cinnamon and salt; stir into creamed mixture. Stir in carrots and nuts. Spread batter evenly in loaf pan. Bake 55 minutes. Cool in pan on wire rack. Makes one 9-by-5 inch loaf.

Farmer’s Market Cookbook

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