Carrot Raisin Bread / Mia / Katie Workman / themom100.com

I bought a 5-pound bag of carrots the other day. That’s a lot of carrots.  This Carrot Raisin Bread was one of the things that happened with a five pound bag of carrots.  And it was a very, very good thing.

The crushed pineapple gives this bread some texture and extra moistness, and the cinnamon is just the perfect spice here.  And it smells pretty fantastic as it is baking.

Carrot Raisin Bread / Mia / Katie Workman / themom100.com

And because this is a very moist bread, it will keep, wrapped on the counter, for days.  Also of note: toasting slices and giving them a schmear of cream cheese is a very good thing to do.

One other different kind of thing – I’ve really noticed that when you are baking a loaf quick bread, the type of pan you use really, really can alter the cooking time.  Metal is quickest, and thinner or darker metal pans even quicker.  Glass can add 5 minutes, or even a few more.  One thick ceramic loaf pan I have seems to add at least 10 minutes to every baking time.  All of which is to say, check on the early side, but be prepared for a swing in baking times.

Carrot Raisin Bread / Mia / Katie Workman / themom100.com

Also, get to know a favorite pan or two.

Finally, a word to the raisin-haters.  I’m sorry that there are raisins in here.  I once saw a Facebook group called “Get Your Raisins the F%$# Out of My Cookies.”  A bit extreme, but no wondering where the members stood.  I suppose you can leave them out.  A little crystallized ginger might be nice instead.  Or both.  Actually, yes, both!

Carrot Raisin Bread / Katie Workman / themom100.com / Photo by Mia

More Quick Breads and Muffins Recipes:

Carrot Raisin Bread

Do you forget that carrots are awesome in baked sweet things as well as savory dishes?  I do.
Yield: 8 People
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 1 ¾ cups all-purpose flour
  • 1 ½ teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon kosher or coarse salt
  • ¾ cup (1 ½ sticks) unsalted butter at room temperature
  • 1 ½ cups granulated sugar
  • 4 large eggs at room temperature
  • 1 teaspoon pure vanilla extract
  • 3 cups grated peeled carrots
  • 1 8-ounce can crushed pineapple in juice
  • ¾ cup raisins

Directions

  • Preheat the oven to 350°F.  Grease a 9 x 6-inch loaf pan if you have it, or a 9 x 5 one if that what you have (it’s a standard size).
  • In a medium bowl mix together the flour, baking soda, cinnamon, and salt.
  • In a large bowl using an electric mixer beat together the butter and sugar until creamy.  Beat in the eggs, one at a time, then beat in the vanilla.
  • Switch to a spoon and stir in the flour mixture until almost combined.  Add the carrots, pineapple, and raisins and stir until just combined.  Turn the mixture into the prepared pan.
  • Bake for 60 to 70 minutes until a wooden skewer inserted into the center of the loaf comes out clean.  Cool the loaf in the pan on a wire rack for about 10 minutes, then turn the loaf out of the pan and continue cooling on the wire rack, upright, until it is completely cool.  Slice and serve.

Nutrition Information

Calories: 508.31kcal | Carbohydrates: 78.67g | Protein: 6.72g | Fat: 19.85g | Saturated Fat: 11.71g | Cholesterol: 127.59mg | Sodium: 567.69mg | Potassium: 365.63mg | Fiber: 3.64g | Sugar: 43.98g | Vitamin A: 8683.67IU | Vitamin C: 6.23mg | Calcium: 50.72mg | Iron: 2.27mg

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Comments

  1. when you print a recipe, how do I get the whole pages that was printed, but not only the recipe. your writings before the recip0e is very special to me.

    Thank you, Cyrina
    Vinger dressing and carrot and raisin bread

    1. That is one of the nicest things anyone has ever said to me! I don’t think we have that function, so I think you may have to print the recipe intro just from the blog, and then print the recipe – sorry about that!

  2. Terrific recipe! I would suggest lightly flouring the pan, as the bread is so moist. I also added 3/4 of a cup of walnuts, but that’s just me.
    Amazing site!

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