Mimi's Cafe Carrot Bread - Original Recipe |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This recipe is great. It makes a very light (not compact) carrot bread/cake and is so simple to make!! I substituted light muscovado sugar for the brown sugar and cake was darker than usual but just as yummy. Ingredients:
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 in juice, drained |
1/2 cup raisins |
1 cup finely shredded carrot |
Directions:
1. Sift first five ingredients into a mixing bowl.
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 next four ingredients; stir again.
5. Grease and flour a 9-inch square pan or four mini-loaf pans. (Fill the pans 2/3 full with batter).
6. Bake at 350* for about 40 minutes. (Mini loaves take about 30 minutes.).
7. Yield: one 9-inch square, or four 3 x 6 mini-loaves.
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