Monday, September 3, 2012

Beet and Carrot Bread

Source:, shares by farm member melissa warner

3 eggs, separated (reserve egg whites)
1 1/2 c. sugar
1 c. Wesson oil
1 c. grated beets
1 c. grated carrots
1 c. chopped nuts
2 c. flour
2 tsp. baking powder
1 tsp. salt
2 tsp. vanilla
Sift flour, baking powder and salt. Beat egg yolks; add sugar. Add oil and flour alternately. Add beets, carrots and nuts. Fold in stiffly beaten egg whites. Bake at 350 degrees for 1 hour and 20 minutes.

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