Carrot Cake Loaf

Ingredients

• 1 cup (250 ml) all purpose flour
• 3/4 cup (175 ml) quick cooking rolled oats
• 1 1/2 tsp (7 ml) baking powder
• 1 tsp (5 ml) each baking soda & ground cinnamon
• 3/4 cup (175 ml) raisins or chopped dates
• 1 egg beaten
• 1 can (300 ml) Carnation, Sweetened Condensed Skim Milk
• 1 1/2 cups (375 ml) grated carrot
• 1/2 cup (125 ml) crushed pineapple, drained
• 2 Tbsp (30 ml) vegetable oil
• 2 tsp (10 ml) grated orange rind
• In large bowl, combine all dry ingredients and raisins. In medium bowl, combine remaining ingredients. Stir condensed milk mixture into flour mixture until just moistened. Pour into greased 9 x 5-inch (2 L) loaf pan. Bake in 350°F (180°C) oven 35 min. Cover loosely with foil, shiny side up, to prevent over-browning. Continue baking another 30 to 35 min or until pick inserted in centre comes out clean. Remove from pan and cool on rack.
• Makes 16 slices.
• Preparation time: 10 min.
• Baking time: 65 to 70 min.

Preparation

1. In large bowl, combine all dry ingredients and raisins. In medium bowl, combine remaining ingredients. Stir condensed milk mixture into flour mixture until just moistened. Pour into greased 9 x 5-inch (2 L) loaf pan.
2. Bake in 350°F (180°C) oven 35 min. Cover loosely with foil, shiny side up, to prevent over-browning. Continue baking another 30 to 35 min or until pick inserted in centre comes out clean. Remove from pan and cool on rack.