Recipe - Karat Bread

Jim Vorheis
3 Eggs
1 cup Vegetable oil
2 cup Grated carrots
2 cup Sugar (or 1 One half cups plus
One half cup brown sugar)
3 cup Flour
One fourth teaspoon Baking powder
1 teaspoon Salt
1 teaspoon Baking soda
1 teaspoon Ground cinnamon
1 cup Chopped pecans
8 ounce Crushed pineapple, drained

In a large mixing bowl beat eggs until foamy. Add oil, carrots and sugar.
Beat well. Sift together flour, baking soda, salt, baking powder and
cinnamon. Add to egg mixture and blend well. Stir in nuts and pineapple.
Grease and flour 2 loaf pans. Divide batter between the pans. Bake in a
preheated 350 degree oven for 1 hour, or until done. Cool and remove from
pans.

Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini