Carrot bread

Carrot Bread recipe

By A recipe of Carrot bread. Click here to read more.

Blue Ribbon Winner, 1985 Mendocino County Fair & Apple Show

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


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)

Tags: recipe, Carrot bread, cooking, diy