Bake at 350 degrees for 1 hour. Makes one 9 x 5 x 2 inch loaf pan.

1 c. vegetable oil
3/4 c. sugar
2 eggs
1 tsp. vanilla
1 1/2 c. sifted all-purpose flour
1 1/2 tsp. baking soda
1 1/2 tsp. ground cinnamon
1/2 tsp. salt
1 1/2 c. grated carrot (3 lg.)
1 1/2 c. ground walnuts
Lemon Glaze (recipe below)

1. Grease a 9 x 5 x 3 inch loaf pan and dust lightly with flour, tape out excess.

2. Combine vegetable oil, sugar, eggs and vanilla in large bowl.

3. Sift flour, baking soda, cinnamon and salt onto wax paper; add to sugar mixture, stir in carrots and walnuts, mix just until blended. Turn into prepared pan.

4. Bake in moderate oven (350 degrees) for 1 hour, or until center springs back when lightly pressed. Cool cake in pan 10 minutes. Turn out onto wire rack; cool completely. Top with Lemon Glaze.

LEMON GLAZE:

Combine 1/2 cup 10X (confectioners') sugar, 1 teaspoon grated lemon rind and 1 tablespoon lemon juice in a small bowl; stir until smooth; drizzle over top and sides of Carrot Walnut Bread.