Lemon-Carrot Tea Bread - cooking recipe

Ingredients

3/4 c. butter, softened
1 1/2 c. sugar
3 eggs
2 1/4 c. all-purpose flour
1/4 tsp. salt
1/2 tsp. baking soda
2 tsp. baking powder
1/2 c. milk
2 Tbsp. grated lemon rind
3/4 c. chopped nuts
1 c. grated carrots

Preparation

Preheat oven to 350\u00b0.
Place loaf baking cups in pan.
Cream butter and sugar in large mixer bowl until light and fluffy.
Add eggs; mix.
Combine flour, salt, baking soda and baking powder; toss with fork to combine.
Combine milk and lemon juice.
Add alternately with flour to creamed mixture.
Start and end with milk.
Mix only until ingredients are moistened.
Mix in lemon rind, pecans and carrots.
Place 1/2 cup batter (fill cavities approximately half full) in each pan.
Bake 30 to 40 minutes. Cool 5 minutes, remove from pans, cool completely and wrap.
May be frozen 2 months.
Serve cool.
Makes 18 small loaves or use 2 bigger pans.