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Ingredientes
- 1 1/2 c. Carrots, peeled and sliced about 5 or possibly 6
- 1 x Orange, remove seeds and cut in small pcs
- 1/4 c. Buttermilk
- 3 c. Flour
- 2 tsp Baking soda
- 1 tsp Baking pwdr
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1 tsp Salt
- 2 lrg Large eggs
- 1 1/4 c. Sugar
- 3/4 c. Vegetable oil
- 1 c. Pitted dates, slivered
- 1 c. Walnuts, coarsely minced
Direcciones
- Put carrots in heavy saucepan with 1 c. water and 1/2 tsp. each salt and sugar. Cover and simmer till tender, 25 to 30 min. Drain, if all moisture has not evaporated. Put orange, buttermilk, and carrots in blender. Whirl till pureed. You should have about 2 c. of puree. Sift flour with dry ingredients except sugar. In mixing bowl, beat Large eggs and beat in sugar, oil and carrot puree. Stir in dry mix and mix till well blended but don't beat. Stir in dates and nuts. Spread in 2 greased and floured small loaf pans (about 8-1/2 x 4-1/2 x 2-1/2 inches).
- Bake at 350 degrees F. 45 min to 1 hour, or possibly till pick inserted near center comes out clean. Remove from pans to wire racks. Cold overnight before cutting.
- Makes 2 loaves.
- Judi's Notes: One c. of sugar is sufficient for this bread and I like to add in 2 Tablespoons of Orange Marmalade to the batter.
