This recipe was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy.

Coconut Carrot Bread

Three eggs
One-half cup vegetable oil
One tsp. vanilla extract
Two cups finely shredded carrots
7-oz. pkg. flaked coconut
One cup raisins
One cup chopped walnuts
Two cups all-purpose flour
One cup sugar
One tsp. baking powder
One tsp. baking soda
One tsp. cinnamon
One-half tsp. salt

In large bowl of electric mixer, beat eggs until light. Stir in oil, vanilla, carrots, coconut, raisins, walnuts. Mix remaining ingredients and stir into first mixture. Spread in greased 9x5x3-inch loaf pan and, to prevent excessive browning, bake on low rack in preheated 350-degree oven 70 minutes, or until done.

Let stand on cake rack about 10 minutes, then turn out and turn right side up. Cool thoroughly; makes a very large loaf.

Note: no milk or other liquid is necessary in this recipe.