Made some extra yummy carrot bread for the garden day bake sale. Then I cut in 1/2 loaves, wrapped it up in some nice freezer paper and drew some little carrots for the labels.
Garden Day was a fun day with the school selling homemade goodies such as fig jam, pickles, honey and homemade breads.
Everyone enjoyed themselves!
Here is the recipe for two loaves of Carrot Bread:
3 cups all purpose flour
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons ground cinnamon
3 large eggs
1 cup corn oil
2 cups white sugar
3 teaspoons vanilla extract
2 cups grated carrots (you can use zucchini too)
1 cup chopped walnuts (optional)
Grease and flour two 8x4 inch pans. Preheat oven to 350 degrees F.
Beat eggs, oil, vanilla and sugar together in a large bowl well. Add all of the sifted dry ingredients to the creamed mixture and mix well.
Stir in the carrots or zucchini by hand (and nuts if added).
Pour into prepared pans and bake for 40 to 60 minutes, or until tester inserted in center comes out clean. Cool in pan for 20 minutes and remove breads from pan to cool completely.
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