Breads Quick: Carrot Raisin by Recipe Cottage

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	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 loaves.