Carrot Tea Bread

1 c All-purpose flour

1 c Granulated sugar

1 ts Baking powder

1/2 ts Salt

1 ts Ground cinnamon

2 Eggs

1/2 c Vegetable oil

4 c Carrots; grate

1/2 c Pecans; chop

You can top it with a sugar and milk glaze or frost it with your favorite vanilla frosting mix. To Cook: Measure the flour, sugar, baking powder, salt, and cinnamon into a sifter. Sift three times into a medium bowl. With an electric beater, beat the eggs until frothy and lemon colored. Toward the end, dribble in the oil. With the beater on low, add the flour mixture a little at a time. Fold in the carrots and pecans. Pour into a well-greased and floured 2-quart mold. Place in the slow cooker; cover loosely with a plate. Cover the cooker, but prop the lid open a fraction with a toothpick or a twist of foil to let excess steam escape. Bake on high for 2 1/2 to 3 1/2 hours, or until a toothpick inserted in the center comes out clean. Source: "Clear & Simple Crockery Cooking", by Jacqueline Heriteau, Grosset & Dunlap, NY, c1975
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