My husband really likes the carrot raisin nut bread from Mimi’s Cafe. I searched online and found many recipes including the one by Todd Wilbur (Top Secret Restaurant Recipes 3). I tweaked his recipe a bit and came up with a similar result. The bread at Mimi’s Cafe is a bit dense, but mine turned out nice and moist. Now we can enjoy the carrot raisin nut bread at home!

Ingredients:

100 grams all-purpose flour
2 grams cinnamon
4 grams baking powder
2 grams baking soda
2 grams salt
75 grams eggs (about 1 1/2)
1/4 teaspoon vanilla extract
115 grams canola oil
50 grams brown sugar
50 grams white sugar
35 grams shredded carrot (about 1/2 cup)
60 grams raisins
40 grams chopped walnut

Baking Supplies
8 Inch Loaf Pan
Food Scale

Makes 1 Loaf

Cooking Instructions:

Step 1: Soak the raisins in rum. This step is optional. I l just like soaking them to make them more plump.

Step 2: Preheat oven to 350°F.

Step 3: Sift the flour, cinnamon, baking powder, baking soda, and salt.

Step 4: In a large mixing bowl, whisk together the eggs, vanilla extract, oil, and sugar. When combined, add the sifted flour mix and stir until it’s mixed well.

Step 5: Drain the raisins (if pre-soaked). Add the shredded carrot, raisins, and chopped walnuts to the batter and give it a few turns. Pour batter into an 8-inch loaf pan and bake for about 45 minutes.

Step 6: When done, I like to wait about an hour for the bread to cool before slicing.

This post is tagged bread, sweet

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