• Elisa Juarez

Quick Carrot-Nut Bread (or muffins)

From The Joy of Cooking, by Irma S. Rombauer & Marion Rombauer Becker, (with my notes in italics)


Makes one 5x9 inch loaf

Preheat oven to 350 degrees F.

Sift together: 1-1/2 cups sifted all-purpose flour (whole grain flour is a healthy option) 1-1/2 teaspoons baking soda 1/4 teaspoon cinnamon

Add: 3/4 cup sugar 2 beaten eggs 1/2 cup vegetable oil (I use coconut or organic canola) 1 teaspoon vanilla 1/2 teaspoon salt

Blend in with a few swift strokes: 1-1/2 cups grated carrots 1-1/2 cups ground pecans or walnuts

Bake in a greased pan about 1 hour (or muffin tins for about 20 minutes). Cool in pan 10 minutes, then turn out onto a rack for further cooling.

For an extra yummy topping, make cream cheese icing! Mix together 4 oz. softened cream cheese, 1/2 stick (1/4 cup) butter, melted, and 1 tsp. vanilla; then add 1 cup sifted confectioners sugar and blend until smooth. Spread onto cooled bread or muffins. :)



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