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Measurements

Carrot Nut Loaf

Yield: 12 Servings

3 cups Unsifted all-purpose flour
2 teaspoons Baking powder
1 teaspoon Baking soda
1 teaspoon Ground cinnamon
1/2 teaspoon Salt
1 lb Carrots
1 cup Butter or margarine softened
1 cup Light brown sugar, packed
1 cup Granulated sugar
4 Eggs
2 tablespoon Grated lemon peel
2 tablespoon Grated orange peel
2 tablespoon Lemon juice
2 tablespoon Orange juice
1 cup Chopped nuts (pecans, walnuts, ...)
1 cup Seedless raisins

Lightly grease and flour a large or 2 small loaf pans. Sift flour with baking powder, soda, cinnamon and salt; set aside. Wash and pare carrots; grate on medium grater or use coarse blade of food processor. Should measure 4 cups. Preheat oven to 350F.

In bowl of mixer, at high speed, beat butter and brown and granulated sugars, occasionally scraping side of bowl with rubber scraper, until light and fluffy-about 4 minutes. Add eggs, one at a time; beat well after each addition until smooth and light.

In measuring cup, combine lemon and orange peels and juices. At low speed, beat in flour mixture (in fourths), alternately with lemon-orange mixture (in thirds), beginning and ending with flour mixture. Beat just until smooth-about 1 minute.

With wooden spoon, stir in grated carrot, nuts and raisins; mix well. Turn into the prepared pans; spread evenly. 
Bake 45 - 60 minutes, or until a cake tester inserted in center of the cake comes out clean. Cool on wire rack 20 minutes, to cool slightly.


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