An easy egg custard pie with vanilla and nutmeg flavoring.
| Servings: | 36 |
| Yield: | 4 small loaves |
Ingredients
- 3 eggs, beaten
- ½ cup vegetable oil
- ½ cup milk
- 2 ½ cups sifted all-purpose flour
- 1 cup white sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 cups grated carrots
- 1 (3.5 ounce) package flaked coconut
- ½ cup maraschino cherries, chopped
- ½ cup raisins
- ½ cup chopped pecans
Instructions
- 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.
Nutrition Facts
| Calories | 127 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 2 g |
| Sodium | 103 mg |
| Sugars | 9 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I had a small bit of pineapple juice leftover from another recipe and used it for part of the milk. I also used reconstituted dried cherries instead of maraschino cherries. I did not sift the flour. I baked the loaves in 4 small foil loaf pans which worked fine. The bread seems a little dry to me but is tasty. I don’t know if I’d ever make it again but I’m happy I tried this recipe. Thanks.
I made this just before Christmas, froze the two loaves, and just took them out now. I really like this recipe, as it is a good moist bread.
I made it for a church social and everyone loved it.