Mimi's Cafe Carrot Bread
1 1/2 cups All-Purpose Flour
1 Tsp Baking Soda
2 Tsp Baking Powder
2 Tsp Cinnamon
1/2 Tsp Salt
Sift first five ingredients into a mixing bowl.
1 Cup Vegetable Oil
1 1/2 Cups Brown Sugar, firmly packed
3 Eggs
In a separate bowl, whisk together the oil, sugar and eggs.
Stir the liquid mixture into the flour; mix well.
1/2 Cup Chopped Walnuts
1/2 Cup Canned Crushed Pineapple, with juice, drained
1/2 Cup Raisins
1 Cup finely shredded Carrots
Add the next four ingredients; stir again.
Grease and flour a 9" square pan or four mini-loaf pans. (fill the pans 2/3 full with batter, any more and it will run over.)
Bake at 350 degrees for about 40 minutes. (Mini loaves take about 30 minutes.)
I doubled the recipe and made in a little larger mini-loaf pan, but smaller than regular loaf size. It yielded 4 loaves. I also added 1/4 cup coconut to the last loaf.
There were only 6 of us here for the weekend and two were gone by Sunday morning, the third finished this morning. They took about 60 minutes to cook.
1 1/2 cups All-Purpose Flour
1 Tsp Baking Soda
2 Tsp Baking Powder
2 Tsp Cinnamon
1/2 Tsp Salt
Sift first five ingredients into a mixing bowl.
1 Cup Vegetable Oil
1 1/2 Cups Brown Sugar, firmly packed
3 Eggs
In a separate bowl, whisk together the oil, sugar and eggs.
Stir the liquid mixture into the flour; mix well.
1/2 Cup Chopped Walnuts
1/2 Cup Canned Crushed Pineapple, with juice, drained
1/2 Cup Raisins
1 Cup finely shredded Carrots
Add the next four ingredients; stir again.
Grease and flour a 9" square pan or four mini-loaf pans. (fill the pans 2/3 full with batter, any more and it will run over.)
Bake at 350 degrees for about 40 minutes. (Mini loaves take about 30 minutes.)
I doubled the recipe and made in a little larger mini-loaf pan, but smaller than regular loaf size. It yielded 4 loaves. I also added 1/4 cup coconut to the last loaf.
There were only 6 of us here for the weekend and two were gone by Sunday morning, the third finished this morning. They took about 60 minutes to cook.