Carrot Raisin Bread

Mashed instead of shredded carrots make for a moist and smooth texture for this bread. With a cold glass of milk, or container of low-fat yogurt, this makes for a quick and tasty breakfast—weekday or weekend.

Serves: 12Hands-on: 20 minutesTotal: 1 hour 20 minutesDifficulty: Medium

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Serves: 12

Ingredients

  • 1 cup sugar
  • 1⁄4 tsp. baking powder
  • 1 tsp. baking soda
  • 1⁄2 tsp. salt
  • 1 tsp. cinnamon
  • 1⁄2 tsp. ground nutmeg
  • 1 2⁄3 cups all-purpose flour
  • 1⁄2 cup canola oil
  • 1 tsp. vanilla extract
  • 1⁄2 cup water
  • 1 cup cooked mashed carrots, cooled
  • 2 large eggs
  • 1⁄2 cup raisins
  • Nonstick cooking spray

Directions

  • Preheat oven to 325°F.
  • Combine sugar, baking powder, baking soda, salt, and spices. Add flour, oil, vanilla, water, carrots, eggs, and raisins. Mix until well blended.
  • Spray loaf pan with nonstick cooking spray. Pour batter into loaf pan, and bake 45 minutes to 1 hour, or until toothpick comes out dry.