Carrot Bread - In Honor of The Huge Carrots I Just Picked

As soon as I get enough moments free I'm going to upload some photos from my camera and show you the gigantic carrots I just picked from my garden. Gracious! I'm not sure I have ever in my life seen carrots this big.

I wanted to use them in my Carrot Bread recipe but I looked for about 1 1/2 hours yesterday though about 900 recipes and didn't find "MY" handwritten carrot bread recipe. I'm so bummed! Instead I found this one - and I think it's exactly the same as the one I usually use. I'm posting it here so I can find it tomorrow when I want to make my bread.

Carrot bread with a schmear of cream cheese frosting. Mmmm. You have to try it!

Carrot Bread

1 cup sugar
3/4 cups cooking oil
1 egg (slightly beaten)
1 1/2 cups flour
1 tsp baking soda
1/2 cup nuts
1 tsp cinnamon
1/2 tsp salt
1 tsp vanilla
1 cup carrots, shredded

Cream the sugar and cooking oil in a medium bowl. Add the egg. In a smaller bowl, put the flour and soda. Stir in the nuts, cinnamon and salt. Pour the dry ingredients in with the sugar mixture, add the vanilla and stir. Stir in the carrots.

Pour the batter into a lightly greased bread loaf pan. Bake at 325 degrees for 75-90 minutes until the center is done.Print Friendly and PDF