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Print this Recipe    Carrot 30

CARROT CAKE BREAD
Yield: 6 servings

1 3/4 cup 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 cup sugar
3/4 cup olive oil
1 cup raw carrots, finely grated
2 eggs
1/2 cup 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.

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