Carrot Walnut Bread

This is another recipe that Grandma had clipped out of The Columbus Dispatch Magazine and paper-clipped to Helen's cook book. This one was dated June 27, 1976.

Carrot Walnut Bread

2 1/2 cups sifted flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. cloves
1 lb. carrots (about 5 medium)
3 cups water
3/4 cup butter
3/4 cup sugar
4 eggs
2/3 cup milk
1 cup chopped walnuts
1 cup golden raisins

Sift flour, baking powder, baking soda, salt, cinnamon, and cloves; set aside.
Pare carrots; cut slice off tops. Cut into small pieces and place in saucepan with water. Bring to a boil. Cover and cook for 20-25 minutes or until carrots are very tender and water is absorbed. Mash carrots; set aside.
Cream together butter and sugar. Add carrots and beat thoroughly. Add eggs and  milk; beat. Stir in sifted dry ingredients, nuts, and raisins.
Line bottoms of two greased 8 1/2"x4 1/2"x2 1/2" pans with waxed paper. Turn batter into pans. Bake at 350 degrees for 55-60 minutes or till cake tests done. Turn out of pans, remove waxed paper, and turn right side up on racks to cool. When cool, wrap and store overnight before cutting.