Carrot and Coconut Bread

This is a recipe I made back in the 70's, I found it in one of my old cookbooks and wanted to share it.

• Ready In: 1 hr 20 mins
• Serves: 12-14
• Yields: 1 loaf

Ingredients

• 2  cups  finely grated carrots
• 1  cup walnuts or 1  cup pecans, chopped
• 3  eggs
• 1⁄2 cup  salad oil
• 1  teaspoon vanilla essence
• 2  cups  desiccated coconut
• 1  cup raisins
• 2  cups flour
• 1⁄2 teaspoon salt
• 1  teaspoon baking soda
• 1  teaspoon baking powder
• 1  teaspoon cinnamon
• 1  cup sugar

Directions

1. Beat the eggs in a large bowl until light in colour.
2. Stir in the salad oil, vanilla essence, coconut, raisins, grated carrots and chopped nuts.
3. Mix till blended.
4. Sift the flour, salt, baking soda, baking powder and cinnamon, add sugar.
5. Stir the dry ingredients into the egg mixture.
6. When well blended, spoon soggy mix into a buttered and floured loaf tin. (18cm x 10 cm).
7. Bake at 180C for 1 hour or until cooked through.
8. Remove loaf from tin and wrap in tea towel, stand on a trivet to air.