"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Carrot Bread Recipe

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

Lorelie Shaw
Added: Sunday, February 6, 2011


2 C. sugar
1 C. oil
3 eggs, beaten
2 tsp. vanilla
3 C. flour
1 tsp. soda
1 tsp. salt
1 tsp. cinnamon
2 C. grated carrots
1 small can crushed pineapple
1 C. walnuts, chopped

Mix together sugar, oil, eggs and vanilla. Stir in flour, soda, salt and cinnamon. Fold in carrots, pineapple and walnuts.

Pour into two greased and floured loaf tins. Bake at 350 degrees for 30 minutes. Turn oven down to 325 degrees and bake another 35 minutes.




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