---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Carrot Tea Bread
 Categories: Breads, Vegetables, Crockpot
      Yield: 6 servings
 
      1 c  All-purpose flour
      1 c  Granulated sugar
      1 ts Baking powder
    1/2 ts Salt
      1 ts Ground cinnamon
      2    Eggs
    1/2 c  Vegetable oil
      4 c  Carrots; grate
    1/2 c  Pecans; chop
 
    You can top it with a sugar and milk glaze or frost it
  with your favorite vanilla frosting mix.

     To Cook: 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.

  Source: "Clear & Simple Crockery Cooking", by Jacqueline Heriteau,
  Grosset & Dunlap, NY, (C)1975
 
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