Carrot-Raisin Quick Bread

By CarolM-2

You've tried carrot cake, so why not carrot quick bread? This version combines carrots, raisins, and brown sugar for a sweet, tangy, and textured bite.

Ingredients

• Cooking spray
• 2 cup(s) all-purpose flour
• 1.25 teaspoon(s) baking powder
• 1 teaspoon(s) ground cinnamon
• 1/2 teaspoon(s) kosher salt
• 2 large eggs
• 3/4 cup(s) sour cream
• 3/4 cup(s) packed dark brown sugar
• 1/2 cup(s) canola oil
• 1 teaspoon(s) pure vanilla extract
• 1.50 cup(s) (about 4 medium carrots) shredded carrots
• 1/2 cup(s) raisins
• Confectioners' sugar, for dusting

Details

Servings 1
Preparation time 15mins
Cooking time 75mins
Adapted from womansday.com

Preparation

Step 1

Heat oven to 350 degrees F. Coat an 8 1/2-inch by 4 1/2-inch loaf pan with cooking spray.

In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. In a large bowl, whisk together the eggs, sour cream, brown sugar, oil, and vanilla.

Gradually add the flour mixture into the egg mixture, stirring until just incorporated. Fold in shredded carrots and raisins to the batter.

Transfer the batter to the prepared pan and bake until golden brown and a wooden pick inserted into the center comes out clean, 55 to 65 minutes. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Dust with confectioners' sugar.