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Carrot Bread Recipe

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This recipe for Carrot Bread is from The Bennett Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. flour
2 tsp. soda
2 tsp. cinnamon
1/2 tsp. salt
1 1/2 c. sugar
1/2 cup raisins
1/2 c. flaked coconut
1/2 c. chopped nuts (walnuts, or pecans, or almonds)
1 c. vegetable oil
2 tsp. vanilla
2 cups grated raw carrots
3 eggs
Directions:
Directions:
Pre-heat over to 350º. Mix dry ingredients together. Add raisins, coconut and nuts. Add rest of ingredients and mix well. Pour into 3 greased 1 lb. vegetable or fruit cans. (You need to save several cans ahead of time. Have them washed and remove labels.) Let mixture sit 20 min. in the cans. Bake for 1 hour. Check for doneness with skewer in center of can.
When cool, wrap in plastic wrap and keep in refrigerator. Better after it sits a day or two. Freezes very well.
Number Of Servings:
Number Of Servings:
3 loafs, 8 slices per loaf
Personal Notes:
Personal Notes:
From Lorene Elford. She always had this at holiday time. Favorite of Jerry Bennett!!

 

 

 

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