*  Exported from  MasterCook  *

                            Carrot Cake Bread

Recipe By     : Sweeney's, Durango, CO
Serving Size  : 6    Preparation Time :0:00
Categories    : Vegetables                       Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 3/4   c            Cake flour -- sifted -OR-
   1 1/2   c            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 two 9" cake pans. Pour in batter and
  bake in a preheated 350°F oven for 55 to 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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