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Carrot Tea Bread

1 c All-Purpose Flour
1 c Granulated Sugar
1 ts Baking Powder
1/2 ts Salt
1 ts Ground Cinnamon
2 Whole Eggs
1/2 c Vegetable Oil
4 c Carrots; raw, grated, (about 4 medium carrots)
1/2 c Chopped Pecans

Measure the flour, sugar, baking powder, salt, and cinnamon into a sifter. Sift three times into a medium bowl. With an electric beater, beat the eggs until frothy and lemon colored. Toward the end, dribble in the oil. With the beater on low, add the flour mixture a little at a time. Fold in the carrots and pecans. Pour into a well-greased and floured 2-quart mold. Place in the slow cooker; cover loosely with a plate. Cover the cooker, but prop the lid open a fraction with a toothpick or a twist of foil to let excess steam escape. Bake on high for 2 1/2 to 3 1/2 hours, or until a toothpick inserted in the center comes out clean. Makes 6 to 8 servings.

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