CARROT SNACK BREAD
2 c. sugar
1 1/2 c. cooking oil
3 eggs
3 c. flour
1 scant tsp. soda
3 tsp. cinnamon
2 c. carrots, grated
1 sm. can crushed pineapple
2 tsp. salt
1/2 c. nuts, chopped
Beat very lightly sugar, oil, and eggs. Add remaining ingredients. Bake in loaf pans at 350 degrees for 15 minutes, then decrease heat to 325 degrees and bake for 45 minutes.

MOM'S PINEAPPLE CARROT BREAD
3 eggs
2 c. sugar
1 c. oil
2 c. shredded carrots
2 c. crushed pineapple, drained
3 c. flour
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. soda
1 tsp. salt
1 c. nuts
2 tsp. vanilla
Mix dry ingredients. Add rest of ingredients. Pour into 2 loaf pans. Bake 1 hour and 15 minutes at 325 degrees.

CARROT BREAD
3 c. flour
1 tsp. baking soda
3/4 tsp. salt
2 c. sugar
1 tsp. cinnamon
1 c. walnuts
3 eggs, beaten
1 c. vegetable oil
2 c. grated carrots
1 (8 oz.) crushed pineapple
2 tsp. vanilla
Combine flour, soda, salt, sugar and cinnamon. Combine eggs and remaining ingredients separately. Add to flour mixture. Spoon batter into 2 greased and floured 8 1/2 x 4 1/2 x 3 inch loaf pans. Bake at 350 degrees for 1 hour or until toothpick comes out clean. Cool in pans 10 minutes; remove and let cool on wire racks.

S P'S BEST CARROT BREAD
3 eggs
1 c. brown sugar
1 c. white sugar
1 c. oil
2 c. grated carrots or 1 1/2 c.
cooked, pureed
1 c. crushed pineapple, partially
drained
1 c. walnuts, chopped
1 tbsp. vanilla
3 c. whole wheat pastry flour
1 tsp. salt
1 tsp. baking soda
2 tsp. cinnamon
Completely blend eggs, sugar, oil in blender. Place in a bowl along with carrots, pineapple, nuts, and vanilla. Stir in remaining ingredients, blend well, and pour into a well-greased loaf pan. Bake at 325 degrees for 1 hour. Cool in the pan for several minutes before cooling on a wire rack. 2 small loaves and 10 cupcakes. Makes luscious cupcakes. Bake at 325 degrees for 25-30 minutes. Then frost with cream cheese frosting. Your family will love them, mine do!

CARROT - PINEAPPLE - ZUCCHINI BREAD
3 eggs
1 c. salad oil
2 c. sugar
2 tsp. vanilla
2 1/2 c. shredded carrots
2 c. shredded zucchini
1 (8 oz.) can crushed pineapple,
drained
1 c. chopped walnuts
3 c. flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg
Sift dry ingredients together; set aside. Beat together eggs, oil, sugar, and vanilla until thick and smooth. Stir in carrots, zucchini, pineapple, and nuts. Mix dry ingredients with carrot mixture. Pour batter into 2 well greased loaf pans or 10 inch bundt pan. Bake in oven at 350 degrees for 1 hour or until done when tested with toothpick.