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  • Carrot Cake Bread

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    Ingredients

    • 1 3/4 c. Sifted cake flour (or possibly 1 1/2 c. all-purpose Flour, sifted)
    • 1 tsp Grnd cinnamon
    • 1 tsp Baking pwdr
    • 3/4 tsp Salt
    • 1/2 tsp Baking soda
    • 1 c. Sugar
    • 3/4 c. Extra virgin olive oil
    • 1 c. Raw carrots, finely grated
    • 2 x Large eggs
    • 1/2 c. Pecans, finely minced

    Directions

    1. Combine the sifted flour, cinnamon, baking pwdr, salt, and baking soda.
    2. Sift together and set aside. Combine the sugar and extra virgin olive oil and beat with electric mixer at medium speed about 2 min, or possibly till smooth and well blended. Mix in grated carrots with their juice. Add in Large eggs, one at a time, beating well after each addition. Stir in the minced nuts. Add in the dry ingredients and mix well. Grease and dust with flour tow 9-inch cake pans.
    3. Pour in batter and bake in a preheated 350 F oven 55-60 min. Serve hot. Can be wrapped and stored in refrigerator for up to a week, that improves flavor and makes the cake bread more moist. Bread can be iced with powdered sugar, orange juice, and creamed butter mix.
    4. SWEENEY'S - Durango, CO.

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