Nutty carrot bread

1 servings

Ingredients

Quantity Ingredient
¾ cup Cooking oil
¾ cup Sugar
2 Eggs
1 teaspoon Vanilla
1½ cup All-purpose flour
1 teaspoon Baking soda
1½ teaspoon Ground cinnamon
½ teaspoon Salt
1½ cup Finely shredded carrots
1½ cup Chopped walnuts

Directions

From : Sallie Krebs, Sat 06 Aug 95 04:00, Area: COOKING A sweet-tart lemon glaze tops this moist quick bread. It brought Maxine Nelson of Elkhart, Indiana, a blue ribbon at the Elkhart County Fair last year.

Lemon Glaze Shredded lemon peel (optional) 1. Grease and flour a 9x5x3-inch or an 8x4x2-inch loaf pan; set pan aside.

2. In a large mixing bowl, combine the oil, sugar, eggs and vanilla; beat mixture well by hand.

3. Stir together the flour, baking soda, cinnamon and salt. Add dry ingredients to the egg mixture and stir till combined.

4. Stir in carrots and walnuts; mix till combined. Pour batter into prepared pan.

5. Bake in a 350-F oven for 1 hour or till a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack.

Remove bread from the pan and cool thoroughly on a wire rack.

6. Prepare the Lemon Glaze. Drizzle over cooled bread. Sprinkle with lemon peel, if you like.

Makes 1 loaf.

Lemon Glaze: In a mixing bowl, combine ½ cup powdered sugar, 1 teaspoon finely shredded lemon peel and 1 tablespoon lemon juice.

Stir till smooth.

Source: Midwest Living, August 1995

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