I love the texture of this carrot cake that I found in my recipe book called, "The Bread Bible", but I added some other spices and ingredients...Hope you like it...
1 1/2 c
plus 1 1/2 tablespoon of all purpose flour
safflower, corn, or vegetable oil
3 1/2 c
1/2 -1 c
1/2- 1 c
pecans or walnuts, chopped
1Combine all ingredients using the muffin method. Muffin method means that you cream sugar and eggs..then you slowly incorporate liquids into this mixture. All dry ingredients should be combined together separately...then both dry and wet ingredients are combined
2Bake in one bread loaf pan for 350F approximately 1 hour. Mixture should reach approximately 1/2 inch from the surface of the pan.