Carrot Sandwich Bread

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

This makes marvelous sandwiches


  • 1 c. finely grated raw carrots
  • 1 c. brown sugar, firmly packed
  • 1 tsp. baking soda
  • 1 tblsp. melted shortening
  • 1 c. boiling water
  • 2 eggs
  • tsp. baking powder
  • 1 tsp. salt
  • c. sifted flour
  • 1 c. whole wheat flour
  • 1 c. chopped walnuts


  • Combine carrots, brown sugar, baking soda and shortening in a large bowl. Pour on boiling water and stir just to mix. Set aside until cool.
  • Beat eggs with a fork and add to cooled carrot mixture. Sift in baking powder, salt and all-purpose flour. Stir in whole wheat flour. Fold in walnuts. Pour into greased 8½ X 4½ X 2½″ loaf pan. Let stand 5 minutes.
  • Bake in moderate oven (350°) 1 hour. Remove from pan and cool on wire rack. Bread slices better if allowed to stand, wrapped in aluminum foil or plastic wrap, in a cold place overnight.