Moist and Nutty Carrot Loaf

Pineapple is the magic ingredient in this rich and spicy carrot loaf, adding a tart sweetness to bread heavy with raisins and nuts.

Yield

two 9 x 5-inch loaves (24 servings)

Ingredients

3 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
3 cups all-purpose flour
3 carrots
1 (15 ounce) can crushed pineapple
1 1/2 cups vegetable oil
2 cups granulated (white) sugar
6 eggs
1 cup chopped walnuts
1 1/2 cups raisins

Directions

Preheat oven to 375°F (191°C). Grease two 9 x 5-inch loaf pans with cooking spray.

Sift together baking soda, salt, spices, and flour. In a large bowl, combine ground carrots, pineapple, oil, and sugar. Mix in eggs. Blend flour mixture into carrot mixture. Mix well. Fold nuts and raisins into batter. Pour into prepared pans.

Bake for 45 minutes, or until a toothpick inserted into bread comes out clean. Cool in pans 10 minutes before removing to wire cooling racks to cool completely.

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