Carrot Raisin Bread

My mom came early this week and I thought it was just a usual visit that she wanted to say hi and check the kids. After a nice lunch, she hesitantly asked me if I could make some of the CARROT RAISIN BREAD like the ones I bake during her golden birthday. After having her saying that, I immediately browsed my picture files and checked blog if I already featured and posted this recipe. And oh yeah, I almost missed sharing this one. CARROT RAISIN BREAD has been hiding in my file for almost a year now. Everybody is always amazed with my CARROT RAISIN BREAD. And I want to give credit to my food blogger friend who I already mentioned in my previous CARROT WALNUT BREAD post. I just recreated the recipe by removing the crushed pineapples and walnuts. At first taste, I got worried for I might not have the same texture and taste but it was still at its best for a simpler and inexpensive dessert feast.

I said big yes, yes, yes to my Mom to her request. You all know I love to cook and bake. I feel I am short change myself if I don’t take the opportunities to cook. So now, I have to pick things from the store and have to start with my kitchen work.

If you can’t have enough of CARROT RAISIN BREAD, then bake CARROT BAR, PINEAPPLE CARROT MUFFINS and CARROT WALNUT BREAD.

CARROT RAISIN BREAD

2 cups all purpose flour
1 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground cloves
2 cups grated carrots
1/2 cup raisins soaked in pineapple juice for 10 minutes and drain
1 1/2 cups brown sugar
1 cup oil
4 eggs
2 tsp. vanilla extract (optional)

Pre-heat oven to 350 degrees.

In a large bowl, mix all purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg and ground cloves. Set aside.

In a separate mixing bowl, cream together oil and sugar until light and fluffy. Beat in eggs and vanilla. Then, add flour mixture until well mixed. Add in grated carrots and raisins.

Pour on a greased or paper lined pan for about 1 inch thick. Bake for about 12-15 minutes or until a tooth pick inserted in the center of bread comes out clean.

Remove from oven. Let your CARROT RAISIN BREAD cook on a wire rack and slice the bread according to your desired sizes.

Now you can serve your CARROT RAISIN BREAD in your dessert table!

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