Carrots-Raisins-Coconut Bread |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 5 |
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This is a recipe from Belize I did a few years ago. It's full of flavors. Read the note above. Note : The flavour and texture will be better if well packed in saran wrap and put in the fridge for a few days. Ingredients:
3 eggs |
1/2 cup vegetable oil |
1 teaspoon vanilla |
2 cups carrots, finely grated |
1 cup sugar |
2 cups all-purpose flour |
1/2 teaspoon salt |
2 teaspoons baking powder |
1 teaspoon cinnamon |
2 cups unsweetened coconut, grated |
1 cup sultana raisin |
Directions:
1. Preheat oven at 350°F
2. In a big bowl, beat eggs until foaming. Add oil and vanilla. Add carrots, coconut and raisins, mix well.
3. In another bowl, combine flour, salt, baking powder, cinnamon and sugar. Sift in the first mixture. Mix well (can use your hands).
4. Pour in a greased and floured loaf pan. Cook about 1 hour.
5. Remove from the pan and let cool on a rack. Note : The flavour and texture will be better if well packed in saran wrap and put in the fridge for a few days.
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