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Carrot-Raisin Bread

Source of Recipe


Mimi's Café



List of Ingredients



• 1½ cups all-purpose flour
  
• 1 tsp baking soda
  
• 2 tsp baking powder
  
• 2 tsp ground cinnamon
  
• ½ tsp salt
  
• 1 cup vegetable oil
  
• 1½ cups packed brown sugar
  
• ½ cup granulated sugar
  
• 3 eggs
  
• ½ cup chopped walnuts
  
• ½ cup crushed pineapple, drained
  
• ½ cup raisins
  
• 1 cup lightly packed finely shredded carrots
  






Instructions



1. Preheat the oven to 350° F. Generously grease and flour a 9-inch square pan, a six-compartment Texas-size muffin tin, or four 3- x 5-inch mini loaf pans.
   
   
2. Sift flour, baking soda, baking powder, cinnamon and salt together into large bowl. Whisk together oil, brown sugar, granulated sugar and eggs; stir into flour mixture. Mix gently but well. Stir in walnuts, pineapple, raisins, and carrots; do not overmix.
   
   
3. Add batter to square pan and level gently, or fill mini loaf pans or muffin cups about two-thirds full. Bake square pan 35 to 40 minutes, mini loaves or muffins about 30 minutes, or until top is lightly browned and a tester inserted in the center comes out clean.
   
   Makes 12 servings.