Carrot Walnut Bread

1 1/2 c Unbleached flour; sifted
1/2 ts Cinnamon; ground
1/4 ts Salt
3/4 c Cooking oil
1 1/2 c Carrots; pared, shredded
1 ts Baking soda
1/4 ts Nutmeg; ground
1 c Sugar
2 ea Eggs; lg
1/2 c Walnuts; chopped

Sift the flour, baking soda, cinnamon, nutmeg and salt together in a small bowl and set aside. Combine the sugar, oil and eggs in a mixing bowl. Beat, with an electric mixer set on medium speed, for 2 minutes. Add the dry ingredients, stirring just until moistened. Stir in the carrots and walnuts. Pour the batter into a greased 9 X 5 X 3-inch loaf pan and bake, in a preheated 350 degree F. oven for 1 hour or until a cake tester or wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes, remove from the pan and finish cooling on the wire rack.

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