This recipe card was likely a magazine insert that you cut out to save, likely an advertisement for Bisquick. Date is unknown. Recipe is typed below along with a scanned copy that you can click to view a larger.

Carrot Bread

2 1/3 cups Bisquick baking mix
1 1/2 cups lightly packed shredded carrots
3/4 cup sugar
1/3 cup chopped nuts
1/4 cup dairy sour cream
1/4 cup vegetable oil
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla
3 eggs

Heat oven to 350°. Grease bottom only of loaf pan, 9x5x3 inches. Mix all ingredients; beat vigorously 30 seconds. Pour into pan. Bake until wooden pick inserted in center comes out clean, 50 to 55 minutes. Cool 10 minutes; loosen sides of loaf with knife or metal spatula. Remove from pan. 1 loaf.

High Altitude Directions (3500 to 6500 feet): Heat oven to 375°. Decrease baking mix to 2 cups and sugar to 2/3 cup. Add 1/3 cup Gold Medal all-purpose flour. Bake 45 to 50 minutes.