Carrot Bread I Recipe

Name: Carrot Bread I
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 1/2 cups all-purpose flour; 1 cup white sugar; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 3 eggs, beaten; 1/2 cup vegetable oil; 1/2 cup milk; 2 cups shredded carrots; 1 (3.5 ounce) package flaked coconut; 1/2 cup maraschino cherries, chopped; 1/2 cup raisins; 1/2 cup chopped walnuts

Servings: persons

2 1/2 cups all-purpose flour
1 cup white sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 eggs, beaten
1/2 cup vegetable oil
1/2 cup milk
2 cups shredded carrots
1 (3.5 ounce) package flaked coconut
1/2 cup maraschino cherries, chopped
1/2 cup raisins
1/2 cup chopped walnuts

1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2
In a large bowl, sift together flour, sugar, baking powder, baking soda, cinnamon and salt. Combine eggs, oil and milk; stir into flour mixture until well blended. Stir in carrots, coconut, cherries, raisins and walnuts. Pour batter into prepared pan.
3
Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let cool on a wire rack for ten minutes before removing from the pan to cool completely. Store in plastic wrap to keep moist.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 1/2 cups all-purpose flour, 1 cup white sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, and more.

Yes, Carrot Bread I falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Bread I

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