"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 Carrot Bread, by Grandma Marie, is from Martin Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 Cups Sugar 3 Cups Flour 4 Eggs 1½ Cups Cooking Oil 2 Tsp Baking Soda 2 Tbs Cinnamon ½ 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
Topping: 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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