Carrot Nut Bread

This recipe also came from the Kansan Silver spoon cookbook of 1967.

Carrot Nut Bread
Mrs. Donald Garrison

3/4 cup salad oil
1 cup sugar
2 eggs, slightly beaten
1 teaspoon vanilla
1 cup carrots, grated
1/2 cup nutmeats, chopped ( I used walnuts)
1 1/2 cup flour
1 teaspoon cinnamon
1 teaspoon soda
1/4 teaspoon salt
Mix salad oil, sugar and eggs. Add carrots , nutmeats and vanilla. Add dry ingredients that have been sifted together. Mix well and pour into greased loaf pan. Bake 1 to 1 1/2 hours at 325 degrees.

Mine baked in 1 hour.