Big Sur Carrot Tangerine Bread

Ingredients

• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 2 teaspoons cinnamon
• 4 eggs
• 2 cups sugar
• 1 cup vegetable oil
• 1 teaspoon vanilla
• 2 tablespoons tangerine juice
• 1 tangerine, zest of
• 2 cups finely grated raw carrots

May add in one or all

• 1/2 cup shredded coconut (optional)
• 1/2 cup diced dried apricot (optional)
• 1/2 cup raisins (optional)
• 1/2 cup nuts (optional)

Directions

1. 1

   Preheat oven to 350º.

2. 2

   Grease and flour 2 bread pans.

3. 3

   In a separate bowl combine flour, baking powder, baking soda, salt and cinnamon.

4. 4

   Beat eggs and sugar until thick and light colored.

5. 5

   Add oil and beat hard until volume is doubled.

6. 6

   Add vanilla, tangerine juice and zest;

7. 7

   fold in grated carrots.

8. 8

   Stir dry ingredients into wet and continue stirring until smooth and well combined.

9. 9

   You may enhance the flavor by adding ½ cup: shredded coconut, diced dry apricots, raisins or nuts (finely chopped).

10. 10

    Fill pans no more than 2/3 full and bake 50–60 minutes.

11. 11

    Let stand in pans for 10 minutes – cool on sides completely.

12. 12

    Wrap tightly in plastic or place in air-tight plastic bag and let stand at room temperature overnight before slicing – this will retain moistness and extend life. Enjoy!