1 can cream of celery soup
1/2 c. sugar
1/4 c. packed brown sugar
2 tbsp. salad oil
1 egg, beaten
2 c. flour
2 tsp. baking powder
1 tsp. grated lemon peel
1 c. shredded carrots
1/2 c. chopped walnuts

Preheat oven to 350 degrees. Grease 9 x 5 inch loaf pan. In medium bowl, stir together soup, sugar, brown sugar, oil and egg; mix until blended. Add flour, baking powder and lemon peel; stir until moistened. Stir in shredded carrots and chopped walnuts. Turn batter into prepared pan. Bake 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool in pan on rack 10 minutes. Remove from pan. Cool on rack.

Makes 1 loaf.