Carrot Pineapple Loaf

Once a year I find myself looking at a ten pound bag of fresh carrots that I have purchased and wonder why.  Although unlikely that the carrots will be used up before they lose their freshness it has become somewhat of a fall tradition to make such an abundant carrot purchase.

After sharing a few pounds and baking some carrot muffins there were more than enough left to try a new recipe.  My recipes for carrot cake, muffins and bread have been enjoyed for years but I remember a while back coming across a new carrot recipe in a magazine while waiting in the dentist’s office. 

I have encountered my share of disappointment in magazines found in doctor’s offices.  The page number printed on the front cover for what promises to be a great recipe turns out to be the missing page.  Being very sensitive to this total disregard of my fellow man or woman I have vowed never to tear a magazine page out but rather scribble the recipe on any piece of paper I can find in my purse at the time.

This Recipe for Carrot Pineapple Loaf is scribbled on an opened, used envelope which had no reason to be in my purse but was a welcomed sight when I came across it.

 It was an easy recipe to find in my file since it was the only one written on an old envelope  Unlike the recipe for French Gougere which had a long thirty year wait I got around to trying this recipe in two short years. 

Besides carrots being the star ingredient, the crushed pineapple and shredded, sweetened coconut make for interesting texture and taste but much to my surprise don’t seem to add extra sweetness.

Perfect with a good cup of coffee!

Carrot Pineapple Loaf

2 eggs

1 cup sugar

½ cup oil

2 teaspoons orange rind

2 cup flour

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

2 cups grated carrots

1- 14 ounce can crushed pineapple, drained

½ cup shredded sweetened coconut

1. Line a 9x5 loaf pan with double thickness of parchment paper.
2. Beat together until light and fluffy eggs, sugar, oil, orange rind and vanilla.
3. Sift together dry ingredients and make a well in the center.
4. Add wet ingredients and stir just until well blended.
5. Stir in carrots, pineapple and coconut.
6. Place batter in pan and bake in a preheated 350 degree oven for 55 to 60 minutes or until cake tester inserted in the middle of loaf comes out clean.

Notes, Tips and Suggestions

• A light dusting of confectioners' sugar though not absolutely necessary tops the loaf off nicely.
• I had omitted the baking time by mistake when copying the recipe from the magazine but my oven took close to an hour to bake. Check for doneness after 45 minutes then continue to bake if necessary.
• Didn't get a chance to freeze any although I think it will freeze well.