As you may have noticed that this blog post is a little bit behind schedule and that is due to a couple of reasons.
One of which is that I was feeling a little under the weather and battling a minor cold that left me with absolutely no energy whatsoever. The other reason is that in the midst of working on this recipe and taking my usual pictures to document the process….My memory card decided to die on me losing every single picture that I had taken. And wouldn’t you know that it just so happened to die right before I was turning on my camera to take my final recipe picture.
I have to admit that I was advised to replace the memory card anyway (the ones that usually come with the camera are low quality) in order to prevent this type of thing from happening. But of course I chose not to listen because I had been using the memory card for months with no issue…that is until today.
So just in case any of you are using this memory card, please do not be hard-headed like me and change this immediately. I am not too upset about the pictures that I lost, but I would hate for one of you that are using this Dane-Elec card to lose any pictures that you are taking at perhaps a birthday party, wedding, or any special event that you want to remember.
- 1 1/2 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup vegetable oil
- 1 cup plus 2 Tablespoons granulated sugar
- 3 eggs
- 1/4 cup molasses
- 1/2 teaspoon vanilla extract
- 1 cup shredded carrots
- 1 cup raisins
- 3/4 cup chopped walnuts
Preheat oven to 350 degrees F.
Combine flour, cinnamon, baking powder, baking soda, and salt in a medium mixing bowl and whisk to combine.
In a separate large bowl, combine vegetable oil, sugar, eggs, molasses, and vanilla with an electric mixer.
Add shredded carrots and mix. Add raisins and walnuts and mix well by hand.
Stir the flour mixture into the other ingredients until combined.
Pour batter into two 80inch loaf pans and bake for 50 to 60 minutes, or until done.