Carrot Raisin Nut Bread
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!
This recipe makes 1 loaf
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
Things You’ll Need
Cooking Instructions
- Preheat oven to 350°F. Soak the raisins in rum (this part is optional – l just like soaking them to make them more plump). Sift the flour, cinnamon, baking powder, baking soda, and salt.
- 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.
- 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.
- When done, I like to wait about an hour for the bread to cool before slicing.
