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Grandma’s Carrot Bread
SUBMITTED by Grandma Barb, Lincoln
“A recipe passed on to me by my own Grandma.”
2 cups flour
2/3 cup brown sugar
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
2 cups shredded carrots
2 eggs, beaten
2/3 cup milk
1/3 cup oil
Grease an 8x4x2-inch loaf pan; set aside. In a bowl mix together
flour, brown sugar, baking powder, soda, salt, cinnamon and
nutmeg. In another bowl combine carrot, eggs, milk, and oil; add
to dry ingredients stirring just until moistened. Pour batter
into prepared pan. Bake in 350 degree preheated oven for 55 to
60 or until a toothpick inserted near center comes out clean.
Cool in pan 10 minutes; remove and cool completely on a rack.
Wrap in foil; store overnight before slicing.
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