Carrot Cake Bread

1 3/4 c Sifted cake flour (or 1 1/2

-cups all-purpose Flour, sifted) 1 ts Ground cinnamon

1 ts Baking powder

3/4 ts Salt

1/2 ts Baking soda

1 c Sugar

3/4 c Olive oil

1 c Raw carrots, finely grated

2 Eggs

1/2 c Pecans, finely chopped

Combine the sifted flour, cinnamon, baking powder, salt, and baking soda. Sift together and set aside. Combine the sugar and olive oil and beat with electric mixer at medium speed about 2 minutes, or until smooth and well blended. Fold in grated carrots with their juice. Add eggs, one at a time, beating well after each addition. Stir in the chopped nuts. Add the dry ingredients and mix well. Grease and dust with flour tow 9-inch cake pans. Pour in batter and bake in a preheated 350 F oven 55-60 minutes. Serve warm. Can be wrapped and stored in refrigerator for up to a week, which improves flavor and makes the cake bread more moist. Bread can be iced with powdered sugar, orange juice, and creamed butter mixture. SWEENEY'S - Durango, CO.