Carrot bread

Carrot Bread recipe

This article was published by: Matthew

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Blue Ribbon Winner, 1985 Mendocino County Fair & Apple Show

Ingredients:

2 cups date crystals*

One 20-ounce can crushed pineapple with juice

6 cups enriched flour, pre-sifted

2 teaspoons cinnamon

2 teaspoons baking soda

2 teaspoons salt

2 cups lightly toasted walnuts (rub in towel to remove loose skin)

4 cups coarsely grated carrots

2 cups cooking oil

4 cups granulated sugar

1 Tablespoon vanilla

6 eggs, warmed to room temperature

Instructions:

Preheat oven to 350 degrees. Combine date crystals and pineapple juice. Put flour, cinnamon, baking soda and salt in food processor with steel blade, process 1 minute. Put in large mixing bowl. Coarsely chop walnuts in food processor and add to dry ingredients. Set aside carrots. Cream cooking oil, sugar and vanilla in a food processor. Add eggs. Pulse to combine.

Now, combine ALL ingredients together in the large mixing bowl. Pour into two greased and floured 12-cup tube pans. Bake 1-1/2 hours or until cakes test done. Cool 15 minutes in pans on racks (do not invert); gently remove to wire rack to cool. Can be frozen.

* Date crystals available from: Shields Date Gardens, 80 – 225 Highway 111, Indio, CA 92201. Phone: (619) 347-0996

Serves: 40 generously (20 per cake)