3/4 c Cooking oil
3/4 c Sugar
2 Eggs
1 ts Vanilla
1 1/2 c All-purpose flour
1 ts Baking soda
1 1/2 ts Ground cinnamon
1/2 ts Salt
1 1/2 c Finely shredded carrots
1 1/2 c Chopped walnuts
From : Sallie Krebs, Sat 06 Aug 95 04:00, Area: COOKING
A sweet-tart lemon glaze tops this moist quick bread. It brought
Maxine Nelson of Elkhart, Indiana, a blue ribbon at the Elkhart
County Fair last year.
Lemon Glaze Shredded lemon peel (optional)
1. Grease and flour a 9x5x3-inch or an 8x4x2-inch loaf pan; set pan
aside.
2. In a large mixing bowl, combine the oil, sugar, eggs and vanilla;
beat mixture well by hand.
3. Stir together the flour, baking soda, cinnamon and salt. Add dry
ingredients to the egg mixture and stir till combined.
4. Stir in carrots and walnuts; mix till combined. Pour batter into
prepared pan.
5. Bake in a 350-F oven for 1 hour or till a toothpick inserted near
the center comes out clean. Cool for 10 minutes on a wire rack.
Remove bread from the pan and cool thoroughly on a wire rack.
6. Prepare the Lemon Glaze. Drizzle over cooled bread. Sprinkle with
lemon peel, if you like.
Makes 1 loaf.
Lemon Glaze: In a mixing bowl, combine 1/2 cup powdered sugar, 1
teaspoon finely shredded lemon peel and 1 tablespoon lemon juice.
Stir till smooth.
Yields
1 servings