CARROT-COCONUT BREAD

INGREDIENTS 3 eggs 1/2 cup cooking oil 1 tsp. vanilla 2 cups finely shredded carrots 1 cup sugar 2 cups flour 1/2 tsp salt 2 tsp salt 2 tsps baking powder 1 tsp cinnamon 2 cups grated coconut 1 cup raisins

METHOD: 1. In a large bowl, beat the eggs until light. Stir in cooking oil and vanilla, add carrots, coconut and raisins and mix until well blended. 2. Combine the flour, salt, baking powder, cinnamon and sugar, sift into the first mixture. Stir until well blended. 3. Spoon into loaf tin that has been well buttered and dusted with flour. Bake in moderate oven 350°F for about 1 hour. 4. Remove from tin and cool thoroughly. Its flavor and texture improves if wrapped and refrigerated for several days. Makes 1 loaf. NOTE: This bread has a moist fruity quality which is due largely to the carrots. Mamie, a fruit that has the colour of carrots can also be used. In this case the fruit will have to be chopped.