4 eggs 2 cups sugar 1 1/4 cup vegetable oil 1 teaspoon almond extract 3 cups all-purpose flour 2 teaspoons baking powder 1 1/2 teaspoon baking soda 1/4 teaspoon salt 2 teaspoons ginger 2 cups shredded raw carrots 1 cup sliced almonds
Beat eggs until pale and fluffy. Add sugar gradually and beat until thick. Add oil in a slow steady stream and beat until thoroughly mixed.
Sift flour with baking powder, baking soda, salt and ginger and stir into the creamed mixture until just smooth. Add shredded carrot and sliced almonds. Stir until just mixed.
Divide batter between two 5x9-inch loaf pans which have been sprayed with a nonstick cooking spray. Bake in a preheated 350 degree F. oven for 45 to 55 minutes or until a wooden toothpick inserted in the center of the bread comes out clean.
Cool in pans about 5 minutes, then turn out onto a rack to cool. Enjoy one loaf now and freeze one for later.
To freeze, wrap securely in a plastic freezer bag and keep frozen up to three months. Freeze as soon as the bread has cooled to preserve that fresh baked taste.