CARROT LOAF
Yield: 1 loaf

1 cup butter or margarine, softened
1/2 cup sugar
1/2 cup firmly packed brown sugar
3 eggs
2 cups self-rising flour
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped walnuts

Preheat oven to 350F. Spray a 9x5-inch loaf pan with non-stick vegetable spray.

In a large mixing bowl, cream butter and sugars until light and fluffy. Beat in eggs. Add flour; beat until blended. Fold in carrots and walnuts. Pour into prepared loaf pan.

Bake for 60 minutes or until a tester inserted in the center comes out clean. Cool in pan for 10 minutes. Remove from pan; cool completely on a wire rack.