Sunday, August 5, 2012

Raisin Nut Carrot Bread

This morning I harvested a ton of carrots. I had such success turning my excess squash into a Sweet Lemon Squash Bread that I thought I would try to make bread with carrots. I think it turned out pretty fine, if I do say so myself.

2 cups grated carrots
3 cups flour
1 teaspoon salt
1/4 teaspoon baking soda
2 teaspoons cinnamon
3 eggs
2 cups sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup milk (I used Vanilla Hemp Milk)
 3/4 cup mixed raisins and nuts (I threw in some trail mix)

                                             --Preheat oven to 350 degrees. Grate carrots.

--Mix the dry ingredients together in a large bowl.

--Whip the eggs together in another bowl. Stir in sugar, oil, extract, and milk.

--Add the dry ingredients, carrots, raisins, and nuts.

--Mix well.

Add the mixture to a greased loaf pan and bake for 45 minutes to 1 hour. Test center with a toothpick.

 Remove from baking dish, let cool, and enjoy. Tastes yummy with a little honey.

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