Carrot Bread

1 Stick of butter room temperature 2 Cups Flour
1/2 Teaspoon Salt 1 Teaspoon Baking Soda
1 Heaping Cup of Sugar 1 Teaspoon Baking Powder
2 Eggs 1 Cup of finely grated Carrots
2 Teaspoons Cinnamon 1 Cup Pecan Pieces
1 Teaspoon Vanilla 1 Can of 8 1/4 oz. Crushed Pineapple drained
1 Cup Sour Cream 1 Cup Coconut
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1. Cream butter salts, sugar and eggs. Add Sour Cream, Vanilla, and Cinnamon.

2. Mix in Flour, Soda, and Powder. Then add cup of finely grated Carrots, Coconut, Pineapple and Nuts.

3. Bake at 350 Degrees in a loaf pan for 1 Hour and ten minutes or until done.

Marie Hay
Periodicals Assistant