Carrot Walnut Bread
rec.food.cooking/Susan Cassidy (1994)

(I have successfully substituted applesauce or 1 Tbsp. oil and the rest applesauce for the vegetable oil in this recipe. Also, I normally use whole-wheat pastry flour, or 1/2 whole wheat flour and 1/2 white flour - Susan)

2 cups all-purpose flour
1/2 tsp. salt
1 cup chopped walnuts
2 cups finely grated carrots
1/2 cup granulated sugar
1/2 cup milk
1/2 cup brown sugar
1/3 cup vegetable oil
3 tsp. baking powder
1 egg
1 tsp. ground cinnamon

Preheat oven to 350 degrees. Grease and flour one 9 1/2x5 1/2-inch loaf pan or 3 small (5 3/4x3 1/2-inch) loaf pans.

In a large bowl, combine the flour, nuts, sugars, baking powder, cinnamon and salt until well blended. Stir in the remaining ingredients just until moistened. Pour into pan or pans.

Bake 55 to 65 minutes for a large loaf, 35 to 45 minutes for small loaves or until they test done (this may vary w/moisture content of carrots, etc.). Use a long enough tester to make sure it is done all the way through (no crumbs or batter clinging to tester). Cool in the pan for about 10 minutes, then turn out onto a rack to finish cooling.