Carrot and Raisin Loaf

Carrot And Raisin  Loaf Recipe

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Shirley Murtagh


This recipe come from our local newspaper's "Recipe Swap". I have tried it and it is really, really good. As a matter of fact, the loaf didn't last more than a day and it was devoured by myself and my husband.
The Recipe Swap tester wrote in her notes that this loaf is Moist, dense and not too sweet, This is a good, easy, quick bread.
I did not add the raisins to my loaf but will try adding them next time. Either way this is a great recipe. I hope you find it so too.

☆☆☆☆☆ 0 votes
2-6 people depends on how hungry you are.
15 Min
50 Min


1+1/2 cups of all purpose flour
1+1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
pinch of ginger
pinch of nutmeg
1/3 cup vegetable oil
1/2 cup granulated sugar
2 eggs
1/3 cup unsweetened applesauce
1/2 tsp vanilla
1 cup grated carrots (about 2 medium)
1 cup raisins (optional)

How to Make Carrot and Raisin Loaf


  • 1Preheat oven to 350F
    Grease a 8x4x2 inch loaf pan.
  • 2In a medium bowl, whisk together flour, baking powder, salt, cinnamon, ginger and nutmeg.
  • 3In a large mixing bowl, mix together oil, sugar, eggs, applesauce and vanilla.
  • 4Stir in carrots and raisins (if using).
  • 5Gently but thoroughly stir in flour mixture just until blended.
  • 6Spoon into prepared pan and bake about 50-60 minutes until a toothpick inserted in the middle of the loaf comes out clean
  • 7Cool on a rack for about 10 minutes and then remove from pan and cool completely

Printable Recipe Card

About Carrot and Raisin Loaf

Main Ingredient: Vegetable
Regional Style: Canadian
Dietary Needs: Vegetarian