Karat bread

1 servings

Ingredients

Quantity Ingredient
2 eaches Loaves
3 eaches Eggs
1 cup Vegetable oil
2 cups Grated carrots
2 cups Sugar (or 1 1/2 cups plus 1/2 cup brown sugar)
3 cups Flour
¼ teaspoon Baking powder
1 teaspoon Salt
1 teaspoon Baking soda
1 teaspoon Ground cinnamon
1 cup Chopped pecans
8 eaches Ounces crushed pineapple, drained

Directions

In a large mixing bowl beat eggs until foamy. Add oil, carrots and sugar. Beat well. Sift together flour, baking soda, salt, baking powder and cinnamon. Add to egg mixture and blend well. Stir in nuts and pineapple. Grease and flour 2 loaf pans. Divide batter between the pans. Bake in a preheated 350 degree oven for 1 hour, or until done. Cool and remove from pans. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

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