Difference between revisions of "Coconut Carrot Bread"
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* 1 1/3 cups [[coconut]] (3 ounce can) | * 1 1/3 cups [[coconut]] (3 ounce can) | ||
* 1/2 cup [[Raisins]] | * 1/2 cup [[Raisins]] | ||
| − | == | + | == Procedures == |
* Mix [[flour]] with [[Granulated sugar|Sugar]], [[baking soda]], [[cinnamon]], and [[salt]]. | * Mix [[flour]] with [[Granulated sugar|Sugar]], [[baking soda]], [[cinnamon]], and [[salt]]. | ||
Latest revision as of 11:20, 15 July 2012
Description
.
Ingredients
- 2 cups flour
- 1 1/4 cups Sugar
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 3/4 teaspoon salt
- 3 eggs, beaten
- 1 cup vegetable oil
- 1 teaspoon vanilla
- 3 cups shredded carrots
- 1 1/3 cups coconut (3 ounce can)
- 1/2 cup Raisins
Procedures
- Mix flour with Sugar, baking soda, cinnamon, and salt.
Add eggs, oil, and vanilla; blend well. Stir in the carrots and Raisins.
Pour batter into a greased and floured 9x5x3-inch loaf pan.
Bake at 350° for 1 hour and 15 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
Cool thoroughly on rack before slicing.
