Carrot Bread Recipe
Ingredients
| Whole wheat flour | 2 Cup (16 tbs) | |
| Cinnamon | 2 Teaspoon | |
| Baking soda | 1 Tablespoon | |
| Raisins | 1 Cup (16 tbs) | |
| 1/4 cup soy grits | ||
| 1/2 cup nuts or seeds | ||
| Eggs | 2 , beaten | |
| Oil | 1/2 Cup (16 tbs) | |
| Vanilla | 2 Teaspoon | |
| Honey | 1 Cup (16 tbs) | |
| Carrots | 2 Cup (16 tbs) | |
Directions
Stir the first six ingredients together in a large mixing bowl, making sure the raisins are separated and not in clumps.
Blend the next five ingredients in the order given. Stir them into the first mixture using a minimum of Strokes.
Turn the batter into an oiled and floured ring and bake at 325 °F for about 1 hour, until a tester comes put clean. You might also try baking this bread for 35 minutes in 6-ounce juice cans to make small gifts or just more decorative slices.
Blend the next five ingredients in the order given. Stir them into the first mixture using a minimum of Strokes.
Turn the batter into an oiled and floured ring and bake at 325 °F for about 1 hour, until a tester comes put clean. You might also try baking this bread for 35 minutes in 6-ounce juice cans to make small gifts or just more decorative slices.
Chef
