Carrot Walnut Bread

By srumbel

A carrot treat is a must for Easter and spring – and this Carrot Walnut Bread is blissfully delicious! Chock full of grated carrot, walnuts, coconut and golden raisins, this rich and tender quick bread will have everyone asking for another slice. Skip the mixer and stir this up old- school style, with a wooden spoon. Freezes well and keeps for up to two weeks in the fridge – but I guarantee it won’t last that long.
Author: at Little Miss Celebration

Ingredients

• 2 cups flour
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 1 1/2 cups sugar
• 1 cup golden raisins
• 1/2 cup flaked or grated coconut
• 1/2 cup chopped walnuts
• 1 cup vegetable oil
• 2 teaspoons butter vanilla bakery emulsion or pure vanilla
• 2 cups grated raw carrots
• 3 eggs

Preparation

Step 1

Preheat oven to 350 degrees.
Spray with baking spray (or grease/flour) a 9” x 5” x 3” loaf pan.
In a large mixing bowl, whisk together flour, baking soda, cinnamon, salt & sugar.
Add raisins, coconut and walnuts, and stir to combine well.
Add grated carrots, vegetable oil, vanilla and eggs; stir with wooden spoon until well mixed. Let mixture stand about 15 minutes.
Pour batter into prepared loaf pan.
Bake at 350 degrees for 60-70, or until toothpick inserted in center comes out almost clean (it won’t be totally clean and that’s ok!)
If top of bread is browning too much, cover with aluminum foil.
Cool bread in pan for about 10 minutes; remove from pan and cool completely on wire rack.
Once bread is completely cooled, wrap well and store in the refrigerator for up to two weeks or freeze for longer storage.
Slice and serve with fresh butter, honey, cream cheese or orange marmalade!

Serves: 1 loaf