"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Healthy Carrot Bread, by Debbie Abujbara, is from Adcox Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1-1/2 c. unsifted all purpose flour 1/2 c. sugar 1 tsp baking powder 1 tsp baking soda 1 tsp ground cinnamon 1/2 tsp salt 1/4 tsp ground nutmeg 1/4 tsp ground cloves 2 eggs 6 T. vegetable oil 1 tsp vanilla 1-1/4 c. grated carrots (about 8 oz.) 1/2 c. walnuts, chopped 1/3 c. raisins pecan halves (optional)
Preheat oven to 350ºF. Grease 9x5x3-inch loaf pan.
Stir together dry ingredients, including sugar and spices, in small bowl.
Beat eggs in large bowl untill well blended. Add oil, vanilla and carrots; beat until well mixed. Stir in flour mixture until well blended. Fold in walnuts and raisins. Turn into prepared pan. Place a row of pecan halves down the top center, if you wish.
Bake at 350ºF for 45 minutes or until wooden pick inserted in center comes out clean. Cool bread in pan 10 minutes. Turn out onto wire rack to cool to room temperature. Wrap and slice the next day.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.