"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Carrot Bread Recipe

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This recipe for Carrot Bread, by , is from Martin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Grandma Marie
Added: Friday, March 27, 2009


2 Cups Sugar
3 Cups Flour
4 Eggs
1 Cups Cooking Oil
2 Tsp Baking Soda
2 Tbs Cinnamon
Cup Chopped Walnuts
2 Cups Raisins
3 Cups Shredded Carrots

Beat until creamy eggs sugar and oil

Add just till blended Flour, Baking soda, Salt and Cinnamon

Fold in with Large Spoon nuts, raisins shredded carrots

Place into two greased loaf pans and bake for 1 hour at 350 degrees

Mix 2 tablespoons cream cheese with 1 teaspoon vanilla extract, 1 cup of powdered sugar. Add in cold coffee to desired consistency (should be like a thin glaze). Top loaves after they are cooled. Carrot bread can be frozen after glazing if desired for storage.




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