(with the flavors of Carrot Cake)
1/2 cup vegetable oil
1 cup sugar
1 teaspoon vanilla
2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 cup sourdough
1/2 cup pineapple juice (drained from canned pineapple)
2 cups grated carrots
1 cup crushed pineapple or pineapple tidbits, drained
1 cup coconut
1 cup raisins, optional
1 cup pecans, chopped
Preheat oven to 350 degrees F. In a mixing bowl cream together sugar, vegetable oil, eggs and vanilla.
In a separate bowl mix together dry ingredients, flour, baking powder, salt and cinnamon. Add to creamed mixture alternately with sourdough and pineapple juice. Stir in carrots, pineapple, coconut and raisins, if using. If desired you could mix in the pecans too, but I usually sprinkle them on top of the bread.
Prepare loaf pans by spraying with a cooking oil spray. You could use two regular size loaf pans but I almost always use 3-4 of my mini loaf pans. Fill pans 2/3 full with dough. Sprinkle with chopped pecans. Bake large pans for 60 minutes, minis for 35 minutes or until lightly browned and tested done. Sizes of mini-pans vary so watch closely so you don't over bake. Cool in pan for 5 minutes and then remove from pan to a wire rack to cool completely.
Many people feel that flavor of carrot bread improves by wrapping and storing for several hours before serving