Carrot Cake Bread

• 1 3/4 cups flour, all-purpose
• 1 teaspoon cinnamon ground
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup sugar
• 3/4 cup olive oil
• 1 cup carrots finely grated
• 2 large eggs
• 1/2 cup pecans finely chopped

1. Combine the sifted flour, cinnamon, baking powder, salt, and baking soda.
2. Sift together and set aside.
3. Combine the sugar and olive oil and beat with electric mixer at medium speed about 2 minutes, or until smooth and well blended.
4. Fold in grated carrots with their juice.
5. Add eggs, one at a time, beating well after each addition.
6. Stir in the chopped nuts.
7. Add the dry ingredients and mix well.
8. Grease and dust with flour tow 9-inch cake pans.
9. Pour in batter and bake in a preheated 350F (180C) oven 55 to 60 minutes.
10. Serve warm.
11. Can be wrapped and stored in refrigerator for up to a week, which improves flavor and makes the cake bread more moist.
12. Bread can be iced with powdered sugar, orange juice, and creamed butter mixture.

flour, cinnamon ground, baking powder, salt, baking soda, sugar, olive oil, carrots, eggs, pecans

Taken from recipeland.com/recipe/v/carrot-cake-bread-33117 (may not work)