Carrot Coconut Bread

Allspice makes this carrot bread special.

• 2 1/1 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1/2 teaspoon salt
• 3 eggs
• 3/4 cup vegetable oil
• 1/2 cup milk
• 2 cups carrot, finely grated
• 1/2 cup flaked coconut
• 1/2 cup golden raisins
• 1/2 cup pecans, chopped

METHOD

Equipment: Two 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans, buttered and floured.

Preheat oven to 350°F.

Sift together in large bowl flour, sugar, baking soda, baking powder, cinnamon, allspice and salt. Set aside.

Beat eggs in medium bowl. Stir in oil and milk. Blend well.

Stir wet ingredients into flour mixture slowly. When mixed, add carrot, coconut, raisins and pecans.

Pour evenly into two loaf pans.

Bake at 350°F for 40 - 50 minutes, or until a tester inserted in the center of the loaf comes out clean.

Yield: Two medium loaves.

recipe from www.inmamaskitchen.com

Contributor: Ellen Cory

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