Carrot Tea Bread

1. You can top it with a sugar and milk glaze or frost it with your favorite vanilla frosting mix. To Cook: Measure the flour, sugar, baking powder, salt, and cinnamon into a sifter.
2. Sifti three times into a medium bowl.
3. With an electric beater, beat the eggs until frothy and lemon colored.
4. Toward the end, dribble in the oil. With the beater on low, add the flour mixture a little at a time.
5. Foldi in the carrots and pecans.
6. Pour into a well-greased and floured 2-quart mold.
7. Place in the slow cooker; cover loosely with a plate.
8. Cover the cooker, but prop the lid open a fraction with a toothpick or a twist of foil to let excess steam escape.
9. Bakei on high for 2 1/2 to 3 1/2 hours, or until a toothpick inserted in the center comes out clean.
10. Source: Clear Simple Crockery Cooking , by Jacqueline Heriteau, Grosset Dunlap, NY, c1975 -----.