Carrot Cinnamon BreadPosted: January 11, 2012
This is a recipe from my friend Donna in California. She is the queen of quick breads and cookies. My son was hesitant to eat this (vegetables are the most terrifying things on Earth to him), but he really liked it. I subbed 1 cup of whole wheat flour for the all-purpose flour in this recipe. Next time I make this bread, I will use less sugar. It’s a little too sweet for my tastes (and I’m a sugar addict). I got 4 small loaves from this recipe and it took about 40 minutes for them to bake.
Carrot Cinnamon Bread
1 3/4 cups sugar
4 large eggs
1 1/3 cups vegetable oil
2 cups grated carrots
3 cups flour
1 tsp. vanilla
2 tsps. baking powder
2 tsps. baking soda
2 1/2 tsps. cinnamon
1/4 tsp. cardamom
1/4 tsp. salt
Preheat oven to 350 degrees and grease and flour pans (pan sizes posted at end of recipe).
In a medium bowl combine dry ingrediets, mix to blend and set aside. In a large mixing bowl combine sugar, eggs, oil and vanilla and mix well. Add carrots and blend. Add the dry ingredients slowly and mix until well blended. Pour batter into prepared pans.
*Pan sizes* This will make (2) 8X5 loaves plus (1) small 4X2 loaf or you can make (3) 7X5 loaves plus (1) 4X2 loaf. Baking is about 35-38 minutes. Test with a toothpick after 35 mins.
Remove from pans and cool on wire rack.