Carrot And Raisin  Loaf Recipe

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Carrot and Raisin Loaf

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)


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

About this Recipe

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