CARROT-COCONUT BREAD

3 eggs
2 cups shredded carrots
2 cups unsweetened grated coconut
1 cup raisins or currants
1 cup chopped walnuts
1 cup milk
1/2 cup light salad oil
1 teaspoon real vanilla extract
2 cups all-purpose flour, sifted or lifted
1 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon or Sweet Spice Blend
1/4 to 1/2 teaspoon anise seeds
1/2 teaspoon fine sea salt

Preheat oven to 350 degrees. Grease and flour a 9 by 5 inch pan or 4-5 cup ring mold and set aside.

Beat eggs well, add carrots, coconut, raisins, walnuts, milk, oil, and vanilla.

In another bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, anise, and salt. Combine with liquid ingredients and blend well. Spoon into pan.

Bake about 60 minutes. Cool on rack 10 minutes, then remove from pan.