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Carrot Bread *

Source of Recipe


From "The Fannie Farmer Baking Book"



List of Ingredients



• 1-1/3 cups sugar
  
• 1-1/3 cups water
  
• 4 Tbsp (½ stick or ¼ cup) butter
  
• 1 cup grated raw carrot (about 3 large carrots)
  
• 1 cup raisins
  
• 1 tsp salt
  
• 2 tsp cinnamon
  
• ½ tsp ground allspice
  
• ¼ tsp nutmeg
  
• ¼ tsp ground cloves
  
• 2 cups flour
  
• 1 tsp baking soda
  
• 1 tsp baking powder
  
• ½ cup chopped walnuts
  






Instructions



1. Combine the sugar, water, butter, carrot, raisins, salt, cinnamon, allspice, nutmeg and cloves in a saucepan, stirring well. Bring to a boil and boil for 5 minutes, stirring frequently. Remove from the heat and let cool to tepid (overnight is fine).
   
   
2. Preheat oven to 350° F. Grease and flour a 9x5x3-inch loaf pan.
   
   
3. Stir and toss together the flour, baking soda and baking powder. Add to the cooked mixture, beating well, then stir in the walnuts. Spread evenly in the prepared pan and bake for about 1 hour, or until a skewer inserted in center of loaf comes out clean. Remove from the oven and let cool in the pan for 5 minutes, then turn out onto a rack to cool completely.
   
   Makes one 9x5x3-inch loaf.
   
   
   Cat's Note:
   I cannot praise this recipe enough! I LOVED this bread! It's also spot-on in baking time and instructions. This bread is especially wonderful in the fall; and in the morning, with a smear of cream cheese, it approaches the flavor of carrot cake. Absolutely delicious and a favorite of mine for a long time to come.