Tuesday, March 10, 2009

Mimi's Carrot Raisin Bread

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
3 eggs
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).


Craig122 said...

I have made this recipe several times now and love it. However, the last 2 times that I have made it, something has went wrong. I have followed
everything exactly as written. About 20 minutes into baking, the bread all of a sudden falls in the middle then boils out of the pan and all over the oven. Any ideas what is going wrong?

Min said...

Craig, I really don't know for sure, but how old is your baking powder & soda? I'm wondering if just buying new baking powder and baking soda would help? I'm sure someone knows what would cause this, and I'm sorry you're having trouble.
Good luck! Let me know if this helps. I love this bread too.
Thanks for visiting.

kat smith said...

would this be the same ingredients for the muffins or does it need to modified at all?

I just went to Mimi's for the first time visiting my brother and his wife in Maryland... YUMM-EEE!!

Min said...

Hi Kat, I would make the recipe the same for muffins, only bake them less of course. I haven't tried it, and don't think it was noted on the card from Mimi's. Please report back with your muffin results! Thanks, Min

kat smith said...

Alright... I'll try it and report back... Yay!!

Anonymous said...

I made this a couple days ago and making them again tonight. They came out so perfectly and tasted exactly the same as what they serve at Mimi's. My mom and I have always loved their carrot raisin bread and I've always wondered how to make it so needless to say, I was thrilled to have stumbled upon this recipe on your site. Thank you so much for sharing this recipe with us. I am so grateful to have the real recipe!!!

Anonymous said...

This recipe like countless others that I have seen all over the internet is not the recipe for Mimi's Carrot Bread/Muffins. It is a delicious recipe but it is not the dark and super moist carrot bread recipe from Mimi's! I am going to ask for the recipe when I go to Mimi's for lunch on Sunday. Maybe they will give it to me but I doubt it! I think they put prune juice in it!

Min said...

Anon 8/22/12: I beg to differ. As I stated above, "Mimi's gave away these little recipe cards several Thanksgivings ago, and I have held onto it." Yes, I got this recipe directly from MIMI'S CAFE, and I copied it word for word here. In fact I still have the recipe card somewhere in my box, when I find I will add a picture, but somehow I think you still won't believe it.
I would bet that if the Mimi's you frequent has some of the recipe cards left over from one promotion or another, you will get exactly the same recipe I did. Best wishes.

Liz S said...

Love this!! Mine crumbles a little. Not firm likes Mimi's.
any suggestion?

Shannon said...

This IS Mimi's recipe... just a little different. I make this all the time and to make it more like Mimi's, I use half golden raisins and use dark brown sugar. Comes out amazing!

Anonymous said...

Visited Miimi's today, asked server for recipe, of course he said he couldn't. However when we paid our check he gave us a loaf with our leftovers, and suggested we try some of the websites. Point is, I agree with Min's recipe but using Shannon's suggesting the mixture of raisins and dark brown sugar. Will report back after trying receipt.

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