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Carrot Bread Recipe

5 stars - based on 3 votes
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This recipe for Carrot Bread is from The MIT Parents' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  


1 ½ cups all-purpose flour
1 cup sugar
1 teasp. Baking soda
½ tsp. ground cinnamon
2/3 cup vegetable oil
2 eggs
1 cup grated carrots
Directions:
Directions:
Combine all ingredients in a large mixing bowl. Mix 2 minutes on medium speed of an electric mixer. Spoon into a greased 9”x5”x3” loaf pan. Bake at 350 degreesF for 55 minutes or until done. Cool 10 minutes in pan, remove to wire rack and cool completely. To make 3 mini loaves, spoon batter into 3 greased and floured mini pans. Bake at 350F for 40 – 45 minutes or until done. Freezes well. Note: Measurement for flour is based on loosely spooned, not packed; you may find you need less that 1 ½ cups. I usually use canola oil & large eggs. You can also reduce oil by a little (approx. 1/4c) and reduce sugar by ¼ cup and replace them with 1 small individual container of unsweetened applesauce.

From: Southern Living Cookbook for Two (out of print) c. 1980’s
Number Of Servings:
Number Of Servings:
varies
Preparation Time:
Preparation Time:
about 2 hours
Personal Notes:
Personal Notes:
It is so easy to make and so versatile.

 

 

 

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