I've done it again. I bought a 10-pound bag of carrots at Costco. We are having our March Bunkhouse Brunch this weekend, and we'll be making Corned Beef and Cabbage, so I needed some carrots for that. H-Bomb has really been into eating carrots too, like Bugs Bunny. Honestly, I was trying to justify the purchase. I simply couldn't pass it up, it was about the same price as half that size in the grocery store. And yet, I still needed to find something to do with the rest of them!
I've had this recipe on my list for quite a while now, and tonight I finally got it going. I decided to make four mini loaves.
This is a recipe from Mimi's Cafe', one of our favorite places for breakfast. Sadly, the nearest Mimi's is four hours away, so we rarely get there. But when we do, sometimes we get some of this bread. Our "local" Mimi's serves this as muffins. (Our absolute favorite breakfast, Pain Perdu, does not include Carrot Raisin Bread or Muffins, but you should rush down to the nearest Mimi's and order up some Pain Perdu anyway). Mimi's gave away these little recipe cards several Thanksgivings ago, and I have held onto it. Now I am sharing it with you!
You can make a 9" square pan of this, or about four mini-loaves (perfect for hostess gifts or Christmas!) I'm not sure how many muffins it would yield. I bet it freezes well too...I will try it and let you know!
This bread is delicious, perfect with coffee or anytime you need a snack!
Carrot Raisin Bread
Yield: one 9" square, or four 3"x6" mini-loaves
1 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
1 cup vegetable oil
1 1/2 cups brown sugar, firmly packed
1/2 cup chopped walnuts
1/2 cup canned crushed pineapple, with juice, drained
1/2 cup raisins
1 cup finely shredded carrots
1. Sift flour, baking soda, baking powder, cinnamon and salt into a mixing bowl. (or just dump them in and mix, I don't care)
2. In a separate bowl, whisk together the oil, sugar and eggs.
3. Stir the liquid mixture into the flour; mix well.
4. Add the walnuts, pineapple, raisins and carrots; stir again.
5. Grease and flour a 9" square pan or four mini-loaf pans. Fill the pans 2/3 full with batter.
6. Bake at 350 degrees F for about 40 minutes. (Mini-loaves take about 30 minutes).