Mom'S Carrot Bread - cooking recipe

Ingredients

2 c. flour
2 tsp. baking soda
2 tsp. cinnamon
1 c. vegetable oil
3 eggs
1 tsp. salt
1 1/2 c. sugar
1/2 c. currants
1/2 c. coconut
1/2 c. chopped pecans
2 tsp. vanilla
2 c. grated raw carrots

Preparation

Mix dry ingredients together.
Add currants, coconut and nuts. Add the remaining ingredients; mix well.
Fill 4 greased 1-pound tin cans about 1/2 full.
Let stand 20 minutes.
Bake in oven at 350\u00b0 for 1 hour, or until knife comes out clean.
Cool slightly; remove from cans.
When cold, wrap in Saran Wrap, then foil and refrigerate.