Bread Carrot Tea Bread

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Bread Carrot Tea Bread

 

1 c All-Purpose Flour

1 c Granulated Sugar

1 ts Baking Powder

1/2 ts Salt

1 ts Ground Cinnamon

2 Whole Eggs

1/2 c Vegetable Oil

4 c Carrots; raw, grated, (about 4 medium carrots)

1/2 c Chopped Pecans

 

 

Measure the flour, sugar, baking powder, salt, and cinnamon into a sifter.

Sift three times into a medium bowl. With an electric beater, beat the eggs

until frothy and lemon colored. Toward the end, dribble in the oil. With the

beater on low, add the flour mixture a little at a time. Fold in the carrots

and pecans. Pour into a well-greased and floured 2-quart mold. Place in the

slow cooker; cover loosely with a plate. Cover the cooker, but prop the lid

open a fraction with a toothpick or a twist of foil to let excess steam

escape. Bake on high for 2 1/2 to 3 1/2 hours, or until a toothpick inserted

in the center comes out clean. Makes 6 to 8 servings.

 

 

Happy Cooking!

Jenny M., Moderator

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