Carrot Raisin Bread
Found this recipe in the newspaper years ago (not even sure which one). I've changed it a bit for our liking, adding spices and raisins. Something that I love about this recipe is that it uses cooked carrots in the batter - no grating of carrots involved! It's a nice way to use up some leftover carrots from dinner or you can also use a can of carrots just as well.
1 1/2 cups AP flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground cinnamon
pinch ground nutmeg
1 cup sugar
1/2 cup vegetable oil
1 cup mashed carrots (or about one (15oz.) can drained and mashed)
1/2 cup raisins
Preheat oven to 350 degrees. Grease a 8 1/2" x 4 1/2" loaf pan.
In a large bowl combine flour, baking powder, baking soda, salt and spices. Stir with a whisk to combine. Add raisins and make sure they are separate and coated in flour.
In a separate bowl, beat eggs until lightened. Gradually add sugar, and then oil and mashed carrots to egg mixture. Add dry ingredients and mix until just combined.
Tranfer batter to prepared loaf pan. Bake for about 55 to 60 minutes, or until a skewer inserted in the center comes out clean. Cool 10 minutes in the pan, then transfer to a cooling rack.
This recipe was shared at Frugal Food Thursday at Frugal Follies.