One of the reasons I go to eat at Mimi’s Café is for their Carrot Raisin Nut Bread. When I saw this recipe at My Recipe Garden, I absolutely had to try it. Now, I am not a big fan of raisins. About the only things I like them in is cereal or oatmeal cookies.
When I go to Mimi’s I have to admit, I pick the raisins out of the bread. So when I made this homemade version I left out the raisins. This didn’t turn out exactly like Mimi’s but it was equally tasty. This version was more moist and dense. Mimi’s version is drier and more airy like a muffin. This was more dense like a cake.
Either way it was fabulous and I will be making this frequently. I also used ark brown sugar. Someone had left a comment on My Recipe Garden that the bread didn’t look dark enough and needed molasses, so I went for dark brown sugar which has a higher molasses content.
- BAKING SODA
- BAKING POWDER
- VEGETABLE OIL
- BROWN SUGAR (I USED DARK BROWN SUGAR)
- DICED CANNED PINEAPPLE