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Carrot Raisin Bread

Carrot Raisin Bread

This tasty Carrot Raisin Bread is low in saturated fat and cholesterol, thanks to the small amount of oil and eggs used. Cinnamon spice adds a nice, sweet flavor. The shredded carrots pack in nutrients while also keeping this a refreshingly moist quick bread.


1-1/2 cup sifted all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 egg, beaten
1/2 cup water
2 tablespoons vegetable oil
1/2 teaspoon vanilla
1/2 teaspoon salt
1-1/2 cup finely shredded carrots
1/4 cup chopped pecans
1/4 cup golden raisins


Preheat oven to 350 degrees. Lightly oil two 9 x 5-inch loaf pans.

Stir together dry ingredients in large mixing bowl. Make a well in center of dry mixture.

In separate bowl, mix together remaining ingredients except pecans and raisins; add this mixture all at once to dry ingredients. Stir just enough to moisten and evenly distribute carrots.

Gently fold in the pecans and raisins.

Turn into prepared pan. Bake for 50 minutes or until toothpick inserted in center comes out clean.

Cool 5 minutes in pan. Remove from pan and complete cooling on a wire rack before slicing.

Nutrition Information

Fresh carrots Recipe makes 1 9-inch loaf.
Serving size: 1/2-inch slice
Calories: 99; Total Fat: 3g; Cholesterol: 12mg; Sodium: 97mg

Did You Know?

The dear Dutch developed the orange carrot and it is believed that the French developed the elongated carrot (ancestor of the carrots we now eat) in the 17th century. The English brought the carrot to the New World.

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