This recipe was clipped from Parade Magazine, date unknown but probably the 1950s or 1960s. Recipe is typed below along with a scanned copy which you can click to view larger.

CARROT WALNUT BREAD

1 1/2 cups finely grated raw carrots
1 cup firmly packed light brown sugar
1 teaspoon grated fresh orange peel
1 tablespoon vegetable oil
1 cup boiling water
2 eggs, beaten
1 1/3 cups unsifted all-purpose flour
1 cup unsifted whole wheat flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped walnuts

Combine carrots, brown sugar, grated orange peel, oil and boiling water in large bowl; mix well; set aside to cool. Stir eggs into carrot mixture. Mix and sift flours, baking powder, baking soda and salt; blend into carrot mixture. Stir in walnuts. Turn into well-greased 9x5x3-inch loaf pan. Let stand 5 minutes. Bake at 350 degrees 50-60 minutes, until cake tester inserted in center of bread comes out clean. Remove from pan; cool on wire rack. Wrap in foil or plastic wrap; let stand overnight at room temperature before slicing.

TO MAKE TEA SANDWICHES:

Slice bread thin; remove crusts (save crusts–they make a delicious bread pudding). Spread half the slices with pineapple cream cheese spread; put together with remaining slices to make sandwiches. Cut each sandwich into “fingers” or squares.

FROM PARADE’S TEST KITCHEN