Total Time
55mins
Prep 20 mins
Cook 35 mins

A yummy rather different sweet bread that adds some spice to your holiday meals. Recipe can be halved to make just one loaf if desired.

Ingredients Nutrition

Directions

  1. Cook carrots in small amount of water til tender.
  2. Drain, reserving 1/4 c liquid.
  3. In food processor or blender, combine carrots, the reserved liquid, orange peel, cinnamon& nutmeg.
  4. Cover and process til smooth.
  5. In separate bowl, stir together flour, baking powder, baking soda& salt& set aside.
  6. In mixer bowl, beat together brown sugar and butter til light& fluffy.
  7. Add eggs& vanilla& beat well.
  8. Stir in carrot mixture.
  9. Add flour mixture and mix well.
  10. Fold in raisins.
  11. Spoon batter into two greased loaf pans (8x4x2).
  12. Bake at 350 degrees for 35 to 40 minutes.
  13. Cool in pan for 10 minutes.
  14. Remove from pans and cool on rack.

Reviews

(3)
Most Helpful

We found this recipe very tasty but it was a bit too dry for our liking. Next time I'd double the wet ingredients. Overall, very tasty

Perogy Ball October 10, 2006

We don't like raisens but we love nuts and plenty of them. This was a terrific recipe. I made it in a bundt pan. Received lots of compliments.

Tommi McCain May 09, 2005

This is the first carrot bread that I've made that uses cooked, rather than just grated carrots. The texture was very nice- moist and cakelike. I enjoyed the spicing and the addition of orange zest. I baked mine in a 9x5 pan, since I don't have an 8x4, so it turned out kind of flat but delicious nonetheless. I had some apricots to use up, so I used half chopped dried apricots and half raisins. Nice. Very tender and tasty bread.

Roosie May 05, 2005

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