"The belly rules the mind."--Spanish Proverb

Carrot Bread Recipe

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

Contributor:  
Contributor:  
Nora Bennett

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 350. 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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