Crockery Sweet Carrot-Coconut Bread

Every time after juicing, I like to use the leftover carrot pulp to create this quick bread. My mom always said that a "good cook will create anything to make an interesting meal from leftover food using alteration techniques". Work some magic on old ordinary recipes to change to new one. Today, I will use the crockery clay pan to bake this quick sweet bread. The newfound baking pan made this quick bread look fantastic and taste wonderful, as well.

Ingredients:
3 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
3 eggs
1 tsp vanilla
1/3 cup coconut oil
1/2 cup skim milk
1 cup sugar
1/2 cup raisins and cranberries
1 cup sweetened shredded coconut flakes

Directions:
Preheat oven to 350°.
Use 1 tbs coconut oil to spread all over the crockery bottom and all sides.

Combine flour, baking powder, baking soda, salt and cinnamon and mix well
Combine carrots, coconut flakes, raisin and cranberries in a bowl
Use a handheld mixer to beat eggs, sugar, oil, milk, and vanilla until smooth.

Add flour mixture into the egg mixture with a few strokes.

Add carrots -raisins , cranberries into the batter.

Pour batter into the crockery pan and bake for 40 minutes or until a toothpick inserted into the center comes out clean.