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Carrot and Coconut Bread



Beat the eggs in a large bowl until light in colour.
Stir in the salad oil, vanilla essence, coconut, raisins, grated carrots and chopped nuts.
Mix till blended.
Sift the flour, salt, baking soda, baking powder and cinnamon, add sugar.
Stir the dry ingredients into the egg mixture.
When well blended, spoon soggy mix into a buttered and floured loaf tin.
(18cm x 10 cm).
Bake at 180C for 1 hour or until cooked through.
Remove loaf from tin and wrap in tea towel, stand on a trivet to air.