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.
Yield: Serves 8
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.