Carrots, coconut flakes and cherries absolutely shine in four easy-to-make loaves that are baked in 16-ounce cans.
INGREDIENTS (for 3 servings):
- 3 eggs, beaten
- 1/2 cup vegetable oil
- 1/2 cup milk
- 2 1/2 cups sifted all-purpose flour
- 1 cup white sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 cups grated carrots
- 1 (3.5 ounce) package flaked coconut
- 1/2 cup maraschino cherries, chopped
- 1/2 cup raisins
- 1/2 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour four 16 ounce fruit or vegetable cans.
In a large bowl, sift together flour, sugar, baking powder, baking soda, cinnamon, and salt. Combine the eggs, oil, and milk; add to the sifted ingredients, and mix until just combined. Stir in carrots, coconut, cherries, raisins, and pecans.
Bake for 45 to 50 minutes. Remove from cans, and cool thoroughly. Wrap in plastic wrap or foil, and refrigerate to store.