Carrot-Raisin Quick-Bread

This one is just a cake in bread's clothing.

Oven: 350 degrees
Yield: Two loaves

Ingredients
1 1/2 cups all purpose flour
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup vegetable oil
1 cup granulated sugar plus 2 tablespoons
3 eggs
1/4 molasses
1/2 teaspoon vanilla
1 cup shredded carrot
3/4 cup golden raisins (or walnuts or both)

Directions
Sift dry ingredients into a medium bowl
In a large bowl, combine oil, sugar, eggs, molasses and vanilla. Add shredded carrot and raisins and mix to combine. Pour dry ingredients into carrot mixture and stir until combined. Pour batter into two prepared loaf pans and bake until toothpick inserted into center comes out with a few moist crumbs attached (about an hour).

I've always thought that this one would be delicious with a cream cheese frosting...
8 ounces cream cheese, softened
5 tablespoons unsalted butter softened
1 tablespoon sour cream
1/2 teaspoon vanilla extract
1 1/4 cups confectioners' sugar
Mix all ingredients together EXCEPT the sugar until well combined
Add sugar slowly and beat until light and very fluffy

Comments

[jessica]

You completely have me inspired to make quick breads this weekend. My list is made (although I'm going to add to it as more recipes are posted!) and I'm ready to bake away!

[Beth]

Oh, this looks devine.

I remember my mom making zucchini quick bread when I was a kid. I've asked her for the recipe, but she can't find it. I remember it being soooo good on chilly winter mornings. I'd love to find another good recipe for this bread...plus it would help us get rid of the 10 cups of shredded zukes in our freezer (the CSA was generous with zukes this summer).

[Alexis]

I'm making that very soon. Delish!

[amy]

This sounds so yummy!

[Molly]

This sounds so good! I will definitely try this out soon.

[Dionne]

sounds yummy!