Carrots (Carottes)
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Marion Cunningham's Carrot Bread

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Bunches of Carrots and Lettuce, Ferry Building Farmer's Market,
San Francisco, California, USA
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La Belle Cuisine

Carrot Bread


 Fannie Farmer Cookbook
by Marion Cunningham, 1996, Random House

(one 9 x 5 x 3-inch loaf)

“Carrot bread is very much like carrot cake – sweet, spicy, moist,
full of nuts and raisins, and it keeps well for about a week.”

1 1/3 cups sugar
1 1/3 cups water
4 tablespoons (1/2 stick or 1/4 cup) butter
1 cup grated raw carrot (about 3 large carrots)
1 cup raisins
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 cups chopped walnuts

Combine the sugar, water, butter, carrot, raisins, salt, cinnamon, allspice, nutmeg and cloves in a saucepan, stirring well. Bring to a boil and boil for
5 minutes, stirring frequently. Remove from the heat and let cool to tepid
(overnight is fine).
Preheat the oven to 350 degrees F. Grease and flour a 9 x 5 x 3-inch loaf
pan. Stir and toss together the flour, baking soda, and baking powder. Add
to the cooked mixture, beating well, then stir in the walnuts. Spread evenly
in the prepared pan and bake for about 1 hour, or until a broom straw or
skewer inserted in the center of the loaf comes out clean. Remove from
the oven, and let cool in the pan for 5 minutes, then turn out onto a rack
to cool completely.

Featured Archives Recipes:
Mammy's Carrot Cake
Mama Bear's Marvelous Carrot Muffins
More from Marion Cunningham:
Chewy Brown Sugar Muffins
Chocolate Nut Bread
Cinnamon Butter Puffs
Raw Apple Muffins

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