Serves: 2
Total Calories: 2,606
Heat oven to 350° F. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2 -inch loaf pans set aside. In a medium bowl, sift together flour, baking soda, salt, ginger, baking powder and mace set aside. In a large mixer bowl beat eggs until light and fluffy. Add carrots, sugar and oil blend well on low speed. Stir in flour mixture until combined. Fold in nuts and pineapple. Pour into prepared pans and bake for 60 to 70 minutes or until tests done. Let set 10 minutes remove from pans and cool on wire racks. When cool, wrap in foil and refrigerate. Slice and serve the following day.
This Carrot-Pineapple Loaf recipe is from the Fresh-From-The-Oven Breads Cookbook. Download this Cookbook today.
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