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Carrot Walnut Bread
Nb persons: 0
Yield:
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Total time:
Source: Tina Viviano
| Bread | |
| 1 cup | vegetable oil |
| ¾ cup | sugar |
| 2 | eggs |
| 1 teaspoon | vanilla |
| 1½ cups | sifted all-purpose flour |
| 1½ teaspoons | baking soda |
| 1½ teaspoons | ground cinnamon |
| ½ teaspoon | salt |
| 1½ cups (3 large) | carrots, grated |
| 1½ cups | walnuts, ground |
| Lemon glaze | |
| ½ cup | confectioners' sugar |
| 1 teaspoon | lemon rind, grated |
| 1 tablespoon | lemon juice |
Grease a 9x5x3-inch loaf pan, dust lightly with flour; tap out any excess.
Bread: Combine vegetable oil, sugar, eggs and vanilla in a large bowl.
Sift flour, baking soda, cinnamon and salt onto wax paper; add to sugar mixture; stir in carrots and walnuts; mix just until blended. Turn into prepared pan.
Bake in moderate oven (350?F) for 1 hour or until center springs back when lightly pressed with fingertip. Cool cake in pan 10 minutes. Turn out onto wire rack; cool completely. Top with lemon glaze.
Lemon glaze: Combine sugar, lemon rind, lemon juice in a small bowl, stir until smooth; drizzle over tip and sides of carrot walnut bread.
Tina Viviano says this is GREAT!!
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