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Breads, Rolls, Pies & Pastryprinted page 79

CARROT-COCONUT BREAD

Carol Bacchus

Ingredients

  • 2 1/2 c. flour
  • 1 c. sugar
  • 1 tsp. baking powder
  • 1 tsp. soda
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 3 beaten eggs
  • 1/2 c. oil
  • 1/2 c. milk
  • 2 c. shredded carrots
  • 1 1/2 c. coconut
  • 1/2 c. raisins
  • 1 c. pecans or other[cut off]

Method

  1. Combine in large bowl. Combine and add t[cut off] ingredients:
  2. Stir just until dry ingredients are moisten[cut off]
  3. Stir in:
  4. Turn into 4 small or 2 large well-greased [cut off] pans. Bake at 350º for 45 to 50 minutes. Remo[cut off] from pans and cool thoroughly. Wrap and refri[cut off] overnight or until used.

Note from the transcription

Right-hand edge of the page is outside the frame; ends of several lines, including the tail of the pecan ingredient line, are lost.

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Photograph of printed page 79 of Butter 'n Love Recipes
The text above is transcribed as printed, including the book’s own misspellings. Some readings on this page are uncertain.

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