Thursday, June 7, 2012

Carrot Bread

I have a 5 lb. bag of carrots sitting on my kitchen counter, so I've been putting them to good use. This recipe is basically the same as Zucchini Bread, but I used carrots instead. Delicious! 

Carrot Bread
3 eggs
1 c. oil
1 T. vanilla
2 c. finely grated carrots
2 c. sugar
1 t. baking soda
1/2 t. baking powder
1/2 t. salt
2 t. cinnamon
3 c. flour

Mix wet ingredients. Add dry ingredients and mix until blended. Divide batter into two greased and floured loaf pans. Bake at 325 F for 40-60 minutes.

This was a big hit at my house. Enjoy!

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