Carrot Bread

• 1 1/2 c. all-purpose flour
• 1 1/2 tsp. baking soda
• 1 1/2 tsp. cinnamon
• 1/2 tsp. salt
• 1 c. pecans
• 2 eggs
• 3/4 c. turbino sugar
• 1 c. salad oil
• 1 tsp. vanilla extract
• 1 1/2 c. carrot pieces

1. Heat oven to 350u0b0.
2. Grease a loaf pan.
3. Assemble blender. Sift flour, baking soda, cinnamon and salt into a large mixing bowl.
4. Set aside.
5. Blend chopped nuts.
6. Add to dry ingredients. Put eggs, sugar, oil and vanilla extract into container, cover and process at mix until smooth.
7. Stop blender, add carrot pieces, cover and process at liquefy.
8. Pour over dry ingredients and mix only until dry ingredients are moistened.
9. Pour into prepared pan and bake 1 hour or until cake tester comes out clean.
10. Cool 5 minutes in pan, then turn out on cake rack and cool.

flour, baking soda, cinnamon, salt, pecans, eggs, turbino sugar, salad oil, vanilla extract, carrot

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1075878 (may not work)