Carrot-Coconut Bread
3 eggs
1/2 cup light salad oil
1 teaspoon real vanilla extract
2 cups shredded carrots
2 cups unsweetened grated coconut
1 cup raisins or currants
1 cup chopped walnuts
1 cup milk
2 cups all-purpose flour, sifted or lifted
1/2 teaspoon fine sea salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon or Sweet Spice Blend
1/4to 1/2 teaspoon anise seeds
1 cup sugar
Preheat oven to 350 degrees. Grease and flour a 9 by 5 inch pan or 4-5
cup ring mold and set aside. Beat eggs well, add oil, vanilla, carrots,
coconut, raisins, walnuts, and milk. In another bowl, whisk together
flour, salt, soda, baking powder, cinnamon, anise, and sugar. Combine
with liquid ingredients and blend well. Spoon into pan. Bake about 60
minutes. Cool on rack 10 minutes, then remove from pan.
Breads -- Breakfast -- Desserts |
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