So, after the marshmallow shock of last week (which actually turned out well!) I decided to give us all a break this week. Especially Tom, since Father’s Day is this weekend.

So I made a nice Carrot Bread!

AuthorRetroRuth
Rating

From The Queen's Book, 1967

Tested Recipe!

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 ¾ cup vegetable oil
 1 cup white sugar
 2 eggs
 1 ½ cups flour
 1 tsp cinnamon
 1 tsp baking soda
 ½ tsp salt
 1 ½ cups grated carrots
 ½ cup nuts
 1 tsp vanilla

1

Mix oil, sugar, and eggs. Sift dry ingredients and add to sugar mixture. Add carrots and nuts. Add vanilla. Bake at 350 degrees until toothpick comes out clean, about 50 minutes. This makes a 9-inch loaf pan or 2 smaller loaves. Very good!

Ingredients

 ¾ cup vegetable oil
 1 cup white sugar
 2 eggs
 1 ½ cups flour
 1 tsp cinnamon
 1 tsp baking soda
 ½ tsp salt
 1 ½ cups grated carrots
 ½ cup nuts
 1 tsp vanilla

Directions

1

Mix oil, sugar, and eggs. Sift dry ingredients and add to sugar mixture. Add carrots and nuts. Add vanilla. Bake at 350 degrees until toothpick comes out clean, about 50 minutes. This makes a 9-inch loaf pan or 2 smaller loaves. Very good!

Carrot Quick Bread

This recipe is from a church cookbook called The Queen’s Book from Saginaw, Michigan. And this is also a good illustration of how mainstream or company advertised recipes can become “Grandma’s Carrot Bread”. Since the brand Wesson is actually named as the kind of oil used in this recipe, it’s pretty obvious that this is from the Wesson test kitchens. Which shouldn’t take anything away from this one, because the Wesson test kitchen was a solid bunch who methodically turned out great recipes.

Also, how about that action shot! Tom was able to be my photographer for this one, so I wasn’t stirring and taking pictures at the same time as I normally do.

Mmmm…carrots.

This recipe also helped to deplete our rather large bag of carrots that we get weekly from our CSA. After this summer, I’m expecting all of us to never need glasses again.

This was a nice, sturdy loaf that depanned well and smelled amazing! TJ actually hovered around the oven and made yummy sounds while it was baking.

Which got me to thinking. I’ve tried carrot cake before in my rabbit cake pan and it didn’t turn out very well. But after my success this year with banana bread lamb, maybe I should be making carrot bread in the pan instead of carrot cake!

“This is so good. It tastes just like carrot cake.”

The Verdict: Carrot Cake Bread

From The Testing Notes – 

This is a really good, sturdy carrot cake, but not a bread that you can make sandwiches with like Peanut Butter Bread. (Unless you want to make a cream cheese sandwich. In which case, make sure you have me over.) Definitely more on the “cake” side of quick bread. Both Tom and the kids loved it a lot, and our loaf was decimated in a short period of time. The loaf was moist, good carrot flavor, cut well, and kept the loaf shape. It didn’t crumble into oblivion when you sliced it, which was really nice. Overall, a winner!

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