-JUDI M. PHELPS 1 1/2 c Carrots — peeled and sliced
-about 5 or 6 1 Orange — remove seeds and
-cut in small pieces 1/4 c Buttermilk
3 c Flour
2 ts Baking soda
1 t Baking powder
1 t Cinnamon
1/2 ts Nutmeg
1 t Salt
2 lg Eggs
1 1/4 c Sugar
3/4 c Vegetable oil
1 c Pitted dates — slivered
1 c Walnuts — coarsely chopped
Put carrots in heavy saucepan with 1 cup water and 1/2 teaspoon each salt and sugar. Cover and simmer until tender, 25 to 30 minutes. Drain, if all moisture has not evaporated. Put orange, buttermilk, and carrots in blender. Whirl until pureed. You should have about 2 cups of puree. Sift flour with dry ingredients except sugar. In mixing bowl, beat eggs and beat in sugar, oil and carrot puree. Stir in dry mixture and mix until well blended but do not beat. Stir in dates and nuts. Spread in 2 greased and floured small loaf pans (about 8-1/2 x 4-1/2 x 2-1/2 inches). Bake at 350 degrees F. 45 minutes to 1 hour, or until pick inserted near center comes out clean. Remove from pans to wire racks. Cool overnight before cutting. Makes 2 loaves. Source: The Zucchini and Carrot Book by Ruth Conrad Bateman. Judi’s Notes: One cup of sugar is sufficient for this bread and I like to add 2 T of Orange Marmalade to the batter. Shared and MM by Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com