Carrot-Walnut Bread

Carrot-Walnut Bread by Tony van Roon

About 4 servings


  1-1/2 cup   Unbleached Flour (Sifted)
      1 t     Baking Soda 
    1/2 t     Cinnamon (Ground) 
    1/4 t     Nutmeg (Ground)
    1/4 t     Salt 
      1 cup   Sugar
    3/4 cup   Cooking Oil
      2 ea    Eggs (Lg)
  1-1/2 cup   Carrots (Pared, Shredded)
    1/2 cup   Walnuts (Chopped)

Sift the flour, baking soda, cinnamon, nutmeg and salt together in a small bowl and set aside. Combine the sugar, oil and eggs in a mixing bowl. Beat, with an electric mixer set on medium speed, for 2 minutes. Add the dry ingredients, stirring just until moistened. Stir in the carrots and walnuts. Pour the batter into a greased 9 X 5 X 3-inch loaf pan and bake, in a preheated 350 degree F. oven for 1 hour or until a cake tester or wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes, remove from the pan and finish cooling on the wire rack.