Double Carrot Bread - cooking recipe

Ingredients

2 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 1/2 teaspoons salt
1/2 cup chopped pecans
4 eggs
2 (7 1/2 ounce) jars junior baby food carrots
1 cup shredded carrot
1/2 cup vegetable oil

Preparation

Heat oven to 375\u00b0F.
Grease and flour (2) 8 1/2x4 1/2x2 1/2\" loaf pans; set aside.
(optionally use 4 mini-loaf pans) In a small bowl, sift together flour, sugar, baking soda, cinnamon and salt.
Stir in nuts; set aside.
In a large mixer bowl, beat eggs.
Blend in baby food carrots, shredded carrots and oil.
Stir in flour-nut mixture until well combined.
Pour into prepared pans.
Bake for 55-60 minutes.
Cool 10 minutes; remove from pans and finish cooling on a wire rack.