Carrot Cake Bread

This is a very moist, delicious cake that can be baked in a square cake pan or bread loaf pan.

1 1/2 cups flour

1 tsp. baking soda

2 tsp. baking powder

2 tsp. cinnamon

1/2 tsp. salt

Whisk together flour, baking soda, baking powder, cinnamon, and salt.

1 cup canola oil

1 1/2 cups brown sugar, firmly packed

3 eggs

Add oil, sugar and eggs mixing well.

1 cup finely shredded carrots

8 0z. can crushed pineapple, drained or 1/2 cup apple sauce

1/2 cup raisins (optional)

1/2 cup pecans (optional)

Add carrots, pineapple (or applesauce), raisins and nuts, stirring well.

(I did not add the raisins or nuts)

Grease and flour a bread pan, 9″ square pan or four mini loaf pans.

Bake at 350 degrees –

55 minutes for bread pan

40 minutes for square pan

30 minutes for mini loaves

FULL RECIPE WITHOUT PICTURES —

CARROT CAKE BREAD

1 1/2 cups flour

1 tsp. baking soda

2 tsp. baking powder

2 tsp. cinnamon

1/2 tsp. salt

1 cup canola oil

1 1/2 cups brown sugar, firmly packed

3 eggs

1 cup finely shredded carrots

8 oz. can crushed pineapple, drained or 1/2 cup apple sauce

1/2 cup raisins (optional)

1/2 cup pecans (optional)

Whisk together flour, baking soda, baking powder, cinnamon, and salt.

Add oil, sugar and eggs mixing well.

Add carrots, pineapple (or applesauce), raisins and nuts, stirring well.

Grease and flour a bread pan, 9″ square pan or four mini loaf pans.

Bake at 350 degrees –

55 minutes for bread pan

40 minutes for square pan

30 minutes for mini loaves