I hail from a large Italian American family -- seven brothers and sisters -- we grew up in a loud, busy family with two parents who both loved to cook. After our dinner prayer my father would always kick off the meal with 'God Bless the Cook' -- my sister Mary Williams owns a catering company in Orange County that is aptly named Bless the Cook -- below is her recipe for a delicious carrot cake and we are also offering it on our Take Out menu. You can view here. If you are in her geographic area of Southern Orange County (Mission Viejo) California, you can write her at firstname.lastname@example.org or follow her on instagram @blessthecookcatering. Enjoy!
CARROT CAKE BREAD
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
½ teaspoon salt
1 cup raisins
½ cup flaked or grated coconut
½ cup chopped walnuts
1 cup applesauce
2 teaspoons vanilla
2 cups grated raw carrots
Preheat oven to 350 degrees.
Spray with baking spray (or grease/flour) a 9” x 5” x 3” loaf pan.
In a large mixing bowl, whisk together flour, baking soda, cinnamon & salt.
Add raisins, coconut and walnuts, and stir to combine well.
Whisk eggs in separate, medium bowl.
Add grated carrots, applesauce & vanilla to eggs.
Incorporate dry ingredients with wet until well mixed.
Pour batter into prepared loaf pan.
Bake 60 minutes or until a toothpick comes out clean.