Christian Photographers Community

Carrot-Raisin Bread

You don't need lots of oil and eggs to make a rich-tasting bread — as this recipe shows.

Yield: 2 loaves
Serving size: 1/2-inch slice

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

1. Preheat oven to 350 degrees F. Lightly oil two, 9- by 5-inch loaf pans.

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

3. In separate bowl, mix together remaining ingredients. Add mixture all at once to dry ingredients. Stir just enough to moisten and evenly distribute carrots.

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

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

Each serving provides:

Calories: 99
Total fat: 3 g
Saturated fat: less than 1 g
Cholesterol: 12 mg
Sodium: 97 mg
Total fiber: 1 g
Protein: 2 g
Carbohydrates: 17 g
Potassium: 69 mg

This sounds delicious. I love Carrot cake and  sounds just as good.

Hmmmm! I just bet that my sister would love this instead of a birthday cake when her birthday comes up.  She loves Carrot Cake. 

Thanks, Joyce.

Carrot Cake is one of my very favourite of cakes.  I love to have thick cream cheese icing on top!  MMMMMMMmmnnnn