"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 Liz, is from Grandma Liz's Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 eggs slightly beaten 2 tsp. vanilla 1 c. oil 2 c. sugar 3 c. flour 1 tsp. soda 1-1/2 tsp. cinnamon 1/2 tsp. salt 2 c. grated carrots 1 c. chopped nuts 1 med. can crushed pineapple slightly drained
Combine eggs, vanilla and oil. Stir together sugar, flour, soda, cinnamon, and salt. Mix all together and add carrots, nuts and pineapple. The mix shouldn't be too thick. You might have to add the rest of the pineapple juice. Bake as 2 loaves at 325 degrees for 1 hour.
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