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Carrot Bread
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2-1/2 cups all-purpose flour
1 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1-1/4 teaspoons ground cinnamon
1/2 teaspoon salt
3 eggs, beaten
1/2 cup vegetable oil
1/2 cup milk
1 teaspoon vanilla
2 cups shredded carrots
1-1/2 cups flaked coconut
1/2 cup maraschino cherries, chopped
1/2 cup raisins
1/2 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, sift together flour, sugars, baking powder, baking soda, cinnamon and salt. Combine eggs, oil and milk and vanilla; stir into flour mixture until well blended. Stir in carrots, coconut, cherries, raisins and walnuts. Pour batter into prepared pan.
Bake in a preheated oven for 50 to 60 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let cool on a wire rack for ten minutes before removing from the pan to cool completely. Store in plastic wrap to keep moist.
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