Carrot Bread
One of Brownie Schrumpf’s recipes. She wrote a food column for the Bangor Daily News, wrote two cookbooks, 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 "Grammy"
INGREDIENTS
- ¾ cup vegetable oil
- 1 cup sugar
- 1½ cups sifted flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 cup grated raw carrot (about 3 large carrots)
- 1 teaspoon vanilla
- ½ cup chopped nut meats
- 2 eggs
INSTRUCTIONS
Mix sugar and oil. Sift dry ingredients and combine with oil mixture. Add grated carrots (firmly packed in a cup to measure). Mix in nut meats and vanilla. Add eggs, one at a time, beating well after each addition. Bake in a greased bread loaf pan in a moderate oven (350°) for 50 minutes or until baked.