Title: Carrot Loaf
Categories: Breads, Muffins & r
Yield: 1 Servings

1/2 lb Unsalted butter -- room
Temp
1/2 c White sugar
1/2 c Brown sugar
3 Eggs
2 c All-purpose flour
1 ts Baking powder
1 ts Baking soda
1 ts Salt
2 ts Cinnamon
3 c Carrots -- grated
1 c Walnuts -- coarsley chopped

Preheat oven to 350 degrees. Butter a large loaf pan. Cream butter with
sugars and beat until fluffy. Add eggs and beat well. Sift together dry
ingredients. Beat into egg mixture. Fold in carrots and walnuts. Mix
thoroughly. Pour into prepared 9x5x3-inch pan. Bake approximately 1 hour.
Cool on rack. Recipe can be doubled successfully. Makes a dense loaf that
doesn't crumble, making it great for spreads or mini-sandwiches. Recipe
from Martha Stewart Entertaining.

Recipe By :

From: Western Mexican Cookbook

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip