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Ingredients
| all-purpose flour (unsifted): 1 1/2 cups (sifted) |
| granulated sugar: 1/2 cup |
| baking powder: 1 tsp |
| baking soda: 1/4 tsp |
| salt: 1/2 tsp |
| ground cinnamon: 1 1/2 tsp |
| allspice: 1/4 tsp |
| eggs: 1 (beaten) |
| water: 1/2 cup |
| vegetable oil: 2 Tbl |
| vanilla extract: 1/2 tsp |
| carrots (grated): 1 1/2 cups (finely shredded) |
| pecans: 1/4 cup (chopped) |
| golden seedless raisins (not packed): 1/4 cup |
Carrot-Raisin Bread
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
50 min -
Servings
2 serving(s)
Tags
- Preheat oven to 350 degrees F. Lightly oil two, 9- by 5-inch loaf pans.
- Stir together dry ingredients in large mixing bowl. Make well in center of dry mixture.
- In separate bowl, mix together remaining ingredients. Add mixture all at once to dry ingredients. Stir just enough to moisten and evenly distribute carrots.
- Turn into prepared pan. Bake for 50 minutes or until toothpick inserted in center comes out clean.
- Cool for 5 minutes in pan. Remove from pan and complete cooling on wire rack before slicing.