Carrot Bread

1 1/2 C plain flour
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1 C sugar
1 tsp vanilla
1/2 C vegetable oil
1/2 C buttermilk
2 eggs
1 C shredded carrots
1/2 C chopped pecans 

Combine first four ingredients in small bowl; set aside. Combine sugar, oil, buttermilk, and eggs in large mixing bowl; beat at medium speed with electric mixer for one minute. Add dry ingredients and mix at low speed just until blended. Fold in carrots, pecans, and vanilla.  Spoon batter into greased and floured loaf pan (8 1/2 x 4 1/2 x 3 inches); bake at 350 degrees for 55 to 60 minutes or until toothpick inserted into center comes out clean. Cool for ten minutes in pan; remove to rack to cool.