I knew right away that something was a little off with this recipe.
The batter was very liquidy, very thin. I wonder if the recipe card was written incorrectly. . .
The idea of this bread actually sounded very nice. Almost like a spice cake.
The taste of the final product was actually very nice.
Unfortunately there was too much oil and not enough flour.
When it came out of the oven it was just a gooey mess!
CARROT BREAD 1
4 Eggs
2 Cups Sugar
1 1/2 Cups Oil
1 Cups Flour
3 Teaspoons Baking Soda
2 Tablespoons Cinnamon
3 Cups Grated Carrots
1 Cup Chopped Nuts
1/2 Cup Well Drained Crushed Pineapple
1 Teaspoon Vanilla
Beat eggs well. Gradually beat in sugar, then oil. Combine dry ingredients and add to first mixture alternately with carrots. Stir in nuts, pineapple and vanilla. Turn into 2 greased and lightly floured loaf pans. Bake in a 350 degree oven for 35 to 45 minutes. Let stand 10 minutes, turn onto a rack and cool.
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