Email to linda tennessee      

Recipe Categories: lindatn's HOME PAGEAPPETIZERS Beans BEVERAGES Blintzes BREAD BREAKFAST butters CAKESandPIES CANDY CASSEROLES CELEBRITYRECEIPES Cheese Cheesecake COOKIES CookingwithandforKids Crepes CROCKPOT DeepFried DESSERTS DUCK EasyeasyEasy EGGS ETHNIC FISHandSEAFOOD FlavoredButters Fondue Fooddescription FRITTATA FRUIT Herbs HolidayTime Home-made IceCream International JAMSandJELLIES KitchenTips LOWFAT MARINADES MEATS MICROWAVE MISCfunfoods Mixes ONEpancooking Oriental PASTA PICKLES PIZZA Potatoes POULTRY Questionstoponder quiche REQUESTEDREQUESTS RICE ROUX SALADandDRESSING SANDWICHES SAUCES sidedish slimdown SNACKS SOUPSandSTEWS sourdoughstarter Spices Stir-Fry SUBSTITUTIONS tarts TeaPartyTime Tennessee thequotOTHERquotedibles VEGETABLES VEGETARIAN WeightWatchers

carrot bread




Source of Recipe


internet


List of Ingredients




1-1/2 Cups All-Purpose Flour
1-1/2 Cups Brown sugar, firmly packed
3 Eggs
1 Teaspoon Baking Soda
2 Teaspoon Baking Powder
1/2 Cup Chopped pecans
2 Teaspoons Cinnamon
1/2 Cup Canned Crushed Pineaple, with juice, drained
1/2 Teaspoon Salt
1/2 Cup Raisins
1 Cup Vegetable Oil
1 Cup finely shredded Carrots





Recipe




Sift first five ingredients into a mixing bowl.

In a separate bowl, whisk together the oil, sugar and eggs.

Stir the liquid mixture into the flour; mix well.

Add the next four ingredients; stir again.

Grease and flour a 9" square pan or four mini-loaf pans.
(Fill the pans 2/3 full with batter)

Bake at 350° for about 40 minutes. (Mini loaves take about 30 minutes.)

(Yields one 9" square, or four 3" x 6" mini-loaves.)