-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 ts Baking powder
1 ts Cinnamon
1/2 ts Nutmeg
1 ts 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.
Yields
2 Loaves