Mary Anne's Moist and Nutty Carrot Loaf Chef John's Recipe
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| Mary Anne's Moist and Nutty Carrot Loaf |
"This moist, dense and nutty Carrot Bread has been a family tradition for years."
Ingredients :
- 3 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 3 cups all-purpose flour
- 3 carrots
- 1 (15 ounce) can crushed pineapple
- 1 1/2 cups vegetable oil
- 2 cups white sugar
- 6 eggs
- 1 cup chopped walnuts
- 1 1/2 cups raisins
Instructions :
| Prep : 15M | Cook : 24M | Ready in : 1H |
|---|
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9x5 inch loaf pans.
- Sift together baking soda, salt, spices, and flour.
- In a large bowl, combine ground carrots, pineapple, oil, and sugar. Mix in eggs. Blend flour mixture into carrot mixture. Mix well. Fold nuts and raisins into batter. Pour into prepared pans.
- Bake at 375 degrees F (190 degrees C)for 45 minutes, or until a toothpick inserted into bread comes out clean.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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