Serves: 2
Total Calories: 1,758
Heat oven to 375° F. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2 -inch loaf pans set aside. In a small bowl, sift together flour, sugar, baking soda, cinnamon and salt stir in nuts and set aside. In a large mixer bowl, beat eggs, blend in junior carrots, shredded carrots and oil. Stir in flour-nut mixture until combined. Pour into prepared pans and bake for 55 to 60 minutes or until tests done. Cool 10 minutes remove from pans and cool on wire racks.
This Double Carrot Bread recipe is from the Fresh-From-The-Oven Breads Cookbook. Download this Cookbook today.
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