Carrot Tea Bread

Directions

You can top it with a sugar and milk glaze or frost it with your favorite vanilla frosting mix.

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 2½ to 2½ hours, or until a toothpick inserted in the center comes out clean.