Carrot cake bread
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Carrot cake bread
  Bread    Vegetables    Carrots    Cakes  
Last updated 6/12/2012 12:46:41 AM. Recipe ID 7080. Report a problem with this recipe.
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      Title: Carrot cake bread
 Categories: Vegetables, Breads
      Yield: 6 Servings
 
  1 3/4 c  Sifted cake flour (or 1 1/2
           -cups all-purpose
           Flour, sifted)
      1 ts Ground cinnamon
      1 ts Baking powder
    3/4 ts Salt
    1/2 ts Baking soda
      1 c  Sugar
    3/4 c  Olive oil
      1 c  Raw carrots, finely grated
      2    Eggs
    1/2 c  Pecans, finely chopped
 
  Combine the sifted flour, cinnamon, baking powder, salt, and baking
  soda. Sift together and set aside. Combine the sugar and olive oil
  and beat with electric mixer at medium speed about 2 minutes, or
  until smooth and well blended.  Fold in grated carrots with their
  juice. Add eggs, one at a time, beating well after each addition.
  Stir in the chopped nuts. Add the dry ingredients and mix well.
  Grease and dust with flour tow 9-inch cake pans. Pour in batter and
  bake in a preheated 350 F oven 55-60 minutes. Serve warm.  Can be
  wrapped and stored in refrigerator for up to a week, which improves
  flavor and makes the cake bread more moist. Bread can be iced with
  powdered sugar, orange juice, and creamed butter mixture.
  
  SWEENEY'S - Durango, CO.
 




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Recipe ID 7080 (Apr 03, 2005)

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