---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Carrot Tea Bread
  Categories: Breads, Vegetables, Crockpot
       Yield: 6 servings
  
       1 c  All-purpose flour
       1 c  Granulated sugar
       1 ts Baking powder
     1/2 ts Salt
       1 ts Ground cinnamon
       2    Eggs
     1/2 c  Vegetable oil
       4 c  Carrots; grate
     1/2 c  Pecans; chop
  
     You can top it with a sugar and milk glaze or frost it
   with your favorite vanilla frosting mix.
      To Cook: Measure the flour, sugar, baking powder, salt,
   and cinnamon into a sifter. Sift three times into a medium
   bowl. With an electric beater, beat the eggs until frothy
   and lemon colored. Toward the end, dribble in  the oil.
   With the beater on low, add the flour mixture a little at a
   time. Fold in the carrots and pecans.
       Pour into a well-greased and floured 2-quart mold.
   Place in the slow cooker; cover loosely with a plate. Cover
   the cooker, but prop the lid open a fraction with a
   toothpick or a twist of foil to let excess steam escape.
   Bake on high for 2 1/2 to 3 1/2 hours, or until a toothpick
   inserted in the center comes out clean.
       Source: “Clear & Simple Crockery Cooking”, by
   Jacqueline Heriteau, Grosset & Dunlap, NY, c1975
  
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