-JUDI M. PHELPS
1 1/2 c Carrots; peeled and sliced
-about 5 or 6
1 Orange; remove seeds and
-cut in small pieces
1/4 c Buttermilk
3 c Flour
2 ts Baking soda
1 ts Baking powder
1 ts Cinnamon
1/2 ts Nutmeg
1 ts Salt
2 lg Eggs
1 1/4 c Sugar
3/4 c Vegetable oil
1 c Pitted dates; slivered
1 c Walnuts; coarsely chopped
Put carrots in heavy saucepan with 1 cup water and 1/2 teaspoon each
salt and sugar. Cover and simmer until tender, 25 to 30 minutes.
Drain, if all moisture has not evaporated. Put orange, buttermilk,
and carrots in blender. Whirl until pureed. You should have about 2
cups of puree. Sift flour with dry ingredients except sugar. In
mixing bowl, beat eggs and beat in sugar, oil and carrot puree. Stir
in dry mixture and mix until well blended but do not beat. Stir in
dates and nuts. Spread in 2 greased and floured small loaf pans
(about 8-1/2 x 4-1/2 x 2-1/2 inches).
Bake at 350 degrees F. 45 minutes to 1 hour, or until pick inserted
near center comes out clean. Remove from pans to wire racks. Cool
overnight before cutting. Makes 2 loaves.
Yields
2 Loaves