Big Sur Carrot Tangerine Bread - cooking recipe

Ingredients

3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons cinnamon
4 eggs
2 cups sugar
1 cup vegetable oil
1 teaspoon vanilla
2 tablespoons tangerine juice
1 tangerine, zest of
2 cups finely grated raw carrots
May add in one or all
1/2 cup shredded coconut (optional)
1/2 cup diced dried apricot (optional)
1/2 cup raisins (optional)
1/2 cup nuts (optional)

Preparation

Preheat oven to 350\u00b0.
Grease and flour 2 bread pans.
In a separate bowl combine flour, baking powder, baking soda, salt and cinnamon.
Beat eggs and sugar until thick and light colored.
Add oil and beat hard until volume is doubled.
Add vanilla, tangerine juice and zest;
fold in grated carrots.
Stir dry ingredients into wet and continue stirring until smooth and well combined.
You may enhance the flavor by adding 1/2 cup: shredded coconut, diced dry apricots, raisins or nuts (finely chopped).
Fill pans no more than 2/3 full and bake 50-60 minutes.
Let stand in pans for 10 minutes - cool on sides completely.
Wrap tightly in plastic or place in air-tight plastic bag and let stand at room temperature overnight before slicing - this will retain moistness and extend life. Enjoy!