Carrot Tea Bread

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Title: Carrot Tea Bread
Categories: Breads, Vegetables, Crockpot
Yield: 6 servings

1 c All-purpose flour
1 c Granulated sugar
1 ts Baking powder
1/2 ts Salt
1 ts Ground cinnamon
2 Eggs
1/2 c Vegetable oil
4 c Carrots; grate
1/2 c Pecans; chop

You can top it with a sugar and milk glaze or frost it
with your favorite vanilla frosting mix.
To Cook: Measure the flour, sugar, baking powder, salt,
and cinnamon into a sifter. Sift three times into a medium
bowl. With an electric beater, beat the eggs until frothy
and lemon colored. Toward the end, dribble in the oil.
With the beater on low, add the flour mixture a little at a
time. Fold in the carrots and pecans.
Pour into a well-greased and floured 2-quart mold.
Place in the slow cooker; cover loosely with a plate. Cover
the cooker, but prop the lid open a fraction with a
toothpick or a twist of foil to let excess steam escape.
Bake on high for 2 1/2 to 3 1/2 hours, or until a toothpick
inserted in the center comes out clean.
Source: "Clear & Simple Crockery Cooking", by
Jacqueline Heriteau, Grosset & Dunlap, NY, c1975

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