Carrot Raisin Bread
Carrots are a vegetable staple full of nutrition and color. A carrot quick bread can be made any time of year, and is a welcome variation from our beloved banana bread. I love to make quick breads for breakfast and snaking. They also make perfect gifts for the holidays or any occasion. This was my final result for my carrot raisin bread. I came upon the idea after having the carrot, raisin, and walnut bread at Mimi’s Cafe. I tried several recipes, before just creating my own. This carrot bread has a rich beautiful color and is very moist. Roasted walnuts would have also been a great addition, but I decided to just go with raisins on this loaf.
- 1 1/2 cups finely shredded carrots
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup sugar
- 1 egg
- 1/2 cup vegetable oil
- 1/2 cup raisins
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup roasted walnuts (optional)
- 2 tablespoons molasses (optional, will deepen the color)
- Preheat oven to 350 degrees. Grate carrot and add to large mixing bowl. Add sugar, molasses, salt, eggs, and oil. Mix very well.
- Now sift together flour, baking soda, baking powder, cinnamon, and nutmeg. Stir together until just combined. Then stir in raisins and walnuts.
- Bake in a loaf pan for 50-60 minutes, or until bread passes the toothpick test.