CARROT NUT BREAD Enjoy this jewel of a bread sliced and slathered with a cream cheese spread. 1 1/2 cups shredded carrots (3 medium) 3/4 cup sugar 1/3 cup vegetable oil 2 eggs 3/4 cup all-purpose flour 3/4 cup whole wheat flour 1/4 cup coarsely chopped nuts 2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves Heat oven to 350°F. Grease bottom only of loaf pan, 8 1/2 x 4 1/2 x 2 1/2 or 9 x 5 x 3 inches.

Mix carrots, sugar, oil and eggs in large bowl with spoon. Stir in remaining ingredients; pour into pan.

Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Makes 1 loaf (20 slices).

1 Slice: Calories: 115 (Cal. from fat: 45), Fat: 5g (Saturated: 1g), Cholesterol: 20mg, Sodium: 115mg, Carbohydrate: 16g, Protein: 2g.

[Gold Medal, Let's Bake! no.30]