Mary Annes Moist And Nutty Carrot Loaf Food

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MARY ANNE'S MOIST AND NUTTY CARROT LOAF



Mary Anne's Moist and Nutty Carrot Loaf image

This moist, dense and nutty Carrot Bread has been a family tradition for years.

Provided by P Weiss

Categories     Quick Bread

Time 1h

Yield 24

Number Of Ingredients 12

3 teaspoons baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
3 cups all-purpose flour
3 carrots
1 (15 ounce) can crushed pineapple
1 ½ cups vegetable oil
2 cups white sugar
6 eggs
1 cup chopped walnuts
1 ½ cups raisins

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9x5 inch loaf pans.
  • Sift together baking soda, salt, spices, and flour.
  • In a large bowl, combine ground carrots, pineapple, oil, and sugar. Mix in eggs. Blend flour mixture into carrot mixture. Mix well. Fold nuts and raisins into batter. Pour into prepared pans.
  • Bake at 375 degrees F (190 degrees C)for 45 minutes, or until a toothpick inserted into bread comes out clean.

Nutrition Facts : Calories 338.8 calories, Carbohydrate 41.3 g, Cholesterol 46.5 mg, Fat 18.5 g, Fiber 1.6 g, Protein 4.4 g, SaturatedFat 2.5 g, Sodium 231.2 mg, Sugar 26 g

GREAT AUNT ANNA'S MARINATED CARROTS



Great Aunt Anna's Marinated Carrots image

A replica of the salad I fell in love with working at the Shady Maple IGA Deli. I used apple cider vinegar and though the smell during the cooking phase was questionable the final product was perfect.

Provided by luvinlif2k

Categories     Vegetable

Time 30m

Yield 10 serving(s)

Number Of Ingredients 11

2 lbs carrots, sliced
1 green pepper, diced
1 onion, grated
2 stalks celery, diced
1 (10 3/4 ounce) can condensed tomato soup, undiluted
1/2 cup water
3/4 cup sugar
1/2 cup salad oil
2/3 cup vinegar
2 tablespoons cornstarch
2 tablespoons water

Steps:

  • Cook carrots in salted water until crisp-tender.
  • Rinse under cold water to stop cooking then drain well and let cool.
  • Combine tomato soup, 1/2 cup water, sugar, oil, and vinegar in medium saucepan.
  • Bring ingredients to a boil.
  • Mix cornstarch and water (2 Tbsp.) until cornstarch is dissolved.
  • Add to dressing mixture in saucepan while whisking or stirring until completely combined.
  • Allow dressing to cool.
  • Add dressing to carrots, onion, and celery and mix well.
  • Keeps for about a week in the fridge.

Nutrition Facts : Calories 226.2, Fat 11.2, SaturatedFat 1.6, Sodium 238.9, Carbohydrate 31.2, Fiber 3.4, Sugar 22.5, Protein 1.6

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