Carrot Tea Bread
Yield
servingsPrep
15 minCook
3 hrsReady
3 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| 1 | cup |
sugar
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| 2 | large |
eggs
|
|
| ½ | cup |
vegetable oil
|
|
| 4 | cups |
carrots
grated |
|
| ½ | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 237 | ml |
sugar
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
cinnamon
ground |
|
| 2 | large |
eggs
|
|
| 118 | ml |
vegetable oil
|
|
| 946 | ml |
carrots
grated |
|
| 118 | ml |
pecans
chopped |
|
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.
