Ingredients
1 1/2
cups shredded carrots (3 medium)
3/4
cup sugar
1/3
cup vegetable oil
2
eggs
3/4
cup Gold Medal™ all-purpose flour
3/4
cup Gold Medal™ whole wheat flour
1/4
cup coarsely chopped nuts
2
teaspoons baking powder
1/2
teaspoon salt
1/2
teaspoon ground cinnamon
1/2
teaspoon ground cloves
Preparation
Heat oven to 350°F. Grease bottom only of loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches.
Mix carrots, sugar, oil and eggs in large bowl with spoon. Stir in remaining ingredients; pour into pan.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
