Carrot Bread ? - from Mimi's Cafe

Lorac's Note:

Carrot bread that is much too delicious to be called bread. If you have eaten at Mimi's, you know what a treasure this recipe is, if you have not, you will be delighted! The original recipe compliments of Mimi's Cafe.

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Servings: 12

• 1 1/2 cups 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
• 3 eggs
• 1/2 cup chopped walnuts
• 1/2 cup canned chunk pineapple, drained
• 1/2 cup raisins
• 1 cup finely shredded carrot

Directions:

1. Preheat oven to 350°F.
2. Grease and flour a 9 inch square pan or four 3 inch by 6 inch mini loaf pans.
3. In a medium bowl, combine flour, baking soda, baking powder, cinnnamon and salt and mix well.
4. In a separate bowl, whisk together oil, brown sugar and eggs, pour into flour mixture and stir well (batter will be chunky).
5. Stir in walnuts, pineapple, raisins and carrots.
6. Pour into prepared pan (s) and bake 30-40 minutes (20 minutes for mini pans) or until lightly browned.

Reviews

[chef FIFI]

I would have given this 5 stars, but I would have liked it to be a little sweeter..other than that this was a good carrot bread. I think next time I will add more sugar...probably another 1/4 cup..But I am going to make a cream cheese frosting just to coat the top and this will add to the sweetness...thanks for a good recipe.

[Bev]

This is a lovely bread! I used pineapple tidbits in place of the chunks and it proved to be just right for my taste. I served just on the warm side, with a bit of butter to bring out the flavor! Delightful, Lorac!

[Jan20]

This is great... I have made it for family and took it to church I got complments both places. I have one suggestion use crushed pineapple. The chunk was just to big.