Mimi’s Café Carrot Raisin Nut Bread
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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.
Ingredients to make Mimi’s Café Carrot Raisin Nut Bread
- FLOUR
- BAKING SODA
- BAKING POWDER
- CINNAMON
- SALT
- VEGETABLE OIL
- BROWN SUGAR (I USED DARK BROWN SUGAR)
- EGGS
- WALNUTS
- DICED CANNED PINEAPPLE
- RAISINS
- CARROTS
Mimi’s Café Carrot Raisin Nut Bread
Real Mom Kitchen
Ingredients
- 1 ½ cups flour
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp cinnamon
- ½ tsp salt
- 1 cup vegetable oil
- 1 cup brown sugar I used dark brown sugar
- 3 eggs
- ½ cup chopped walnuts
- ½ cup diced canned pineapple drained (I just diced up some canned tidbits)
- ½ cup raisins
- 1 cup finely shredded carrots
Instructions
- Sift first five ingredients into a mixing bowl. In a separate bowl, whisk together the oil, sugar and eggs. Stir the liquid mixture into the flour; mix well. Add the next four ingredients; stir again.
- Grease and flour a 9-inch square pan or four mini-loaf pans (I did the 9 inch sq pan). Fill the pans 2/3 full with batter. Bake at 350 degrees F for about 30 minutes. Mini-loaves take about 20 minutes.
