Recipe - Carrot Cake Bread

1 Three fourths cup Sifted cake flour (or 1 1/2
cups allpurpose
Flour, sifted)
1 teaspoon Ground cinnamon
1 teaspoon Baking powder
Three fourths teaspoon Salt
One half teaspoon Baking soda
1 cup Sugar
Three fourths cup Olive oil
1 cup Raw carrots, finely grated
2 Eggs
One half cup Pecans, finely chopped

Combine the sifted flour, cinnamon, baking powder, salt, and baking soda.
Sift together and set aside. Combine the sugar and olive oil and beat with
electric mixer at medium speed about 2 minutes, or until smooth and well
blended. Fold in grated carrots with their juice. Add eggs, one at a time,
beating well after each addition. Stir in the chopped nuts. Add the dry
ingredients and mix well. Grease and dust with flour tow 9inch cake pans.
Pour in batter and bake in a preheated 350 F oven 5560 minutes. Serve
warm. Can be wrapped and stored in refrigerator for up to a week, which
improves flavor and makes the cake bread more moist. Bread can be iced with
powdered sugar, orange juice, and creamed butter mixture.

SWEENEY'S Durango, CO.