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Print this Recipe    Carrot Raisin

Carrot-Raisin Brunch Bread

2 carrots, cut into 1" pieces
1 teaspoon ground cinnamon
1 teaspoon finely shredded orange peel
1/2 teaspoon ground nutmeg
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or margarine
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla
1/2 cup raisins

In a saucepan, cook carrots in a small amount of boiling water
about 15 minutes or till tender. Drain, reserving 1/4 cup liquid.
In a blender container or food processor bowl, combine the carrots,
reserved liquid, cinnamon, orange peel, and the nutmeg. Cover and
blend or process till the mixture is smooth.

In a mixing bowl, stir together the flour, baking powder, baking
soda, and salt; set aside. In a large mixer bowl, beat butter or
margarine on medium speed of electric mixer for 30 seconds. Add
brown sugar and beat till fluffy.

Add eggs and vanilla; beat well. Add flour mixture and carrot
mixture alternately to beaten mixture, beating on low speed after
each addition just till combined. Fold in raisins.

Turn batter into two greased 8 x 4 x 2-inch loaf pans. Bake in a
350 degree oven for 35 to 40 minutes or till a wooden toothpick
inserted near center comes out clean. Cool bread 10 minutes in
pans. Remove from pans; cool thoroughly on wire racks. Makes 2


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