+Preparation 20 minutes
+Cooking 45 minutes
+Meal 16 servings
*ingredients :
° 2 eggs
° 1 cup sugar
° 1/2 cup vegetable oil
° 2 teaspoons finely grated orange peel
° 1 teaspoon vanilla
° 2 cups of flour
° 2 teaspoons baking powder
° 1 teaspoon of baking soda
° 1/2 teaspoon salt
° 2 cups shredded carrots
° 1 can crush pineapple, drain (14 oz )
* Methods :
1. In bowl, use an electric mixer, beating eggs & sugar To light & fluffy. Adding-oil-orange peeled & vanilla. In other bowl, blend flour, baking powder, baking soda & salt. Using a wooden spoon, stir the dry ingredients into the egg mixture until the mixture is moist, no more. Adding carrot & pineapple & mix. Pour mixing 9″ * 5″ (23 cm * 13 cm) oil loaf pan liined with parchment-paper.
2. Bake in the center of a preheated 375°F (190°C) oven for 45 minutes or until a toothpick inserted in the center of the bread comes out clean. Place the pan on a wire rack and let it cool for 15 minutes. Removing bread to pan onto grill & let it cool totally. (You can make a bun ahead of time and wrap it in plastic wrap. You’ll keep it for up to two days at room temperature or up to two weeks in the freezer, wrapped in foil. Placing in an airtight container.)
