Carrot Bread

One of Brownie Schrumpf’s recipes.  She wrote a food column for the Bangor Daily News, wrote two cookbooks, and taught courses at the University of Maine when I was a student there.  She lived well into her nineties, and has a kitchen dedicated to her at the Page Farm and Home Museum on campus. – Jeanne 

Ingredients

• ¾ cup vegetable oil
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1½ cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1 cup raw carrot, grated (about 3 large carrots)
• ½ cup walnuts or pecans, chopped

Instructions

1. Preheat oven to 350° F and grease a bread loaf pan.
2. In a large bowl, whisk together the oil and sugar.  Add the eggs one at a time and whisk well after each addition. Add the vanilla and whisk to combine.
3. Sift together the dry ingredients (flour, baking powder, baking soda, cinnamon and salt) and add to the egg mixture. Stir just until the dry ingredients are incorporated.
4. Fold in the grated carrots (firmly packed in a cup to measure), and nuts. 
5. Pour batter into the prepared loaf pan and bake for 50 minutes or until a toothpick comes out clean.