One of the reasons I go to eat at Mimi’s Cafe is for their Carrot Raisin Nut Bread. When I saw this recipe at My Recipe Garden, I absolutely had to try it. Now, I am not a big fan of raisins. About the only things I like them in is cereal or oatmeal cookies. When I go to Mimi’s I have to admit, I pick the raisins out of the bread. So when I made this homemade version I left out the raisins. This didn’t turn out exactly like Mimi’s but it was equally tasty. This version was more moist and dense. Mimi’s version is drier and more airy like a muffin. This was more dense like a cake. Either way it was fabulous and I will be making this frequently. I also used ark brown sugar. Someone had left a comment on My Recipe Garden that the bread didn’t look dark enough and needed molasses, so I went for dark brown sugar which has a higher molasses content.
Mimi’s Cafe Carrot Raisin Nut Bread
1 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup vegetable oil
1 cup brown sugar (I used dark brown sugar)
3 eggs
1/2 cup chopped walnuts
1/2 cup diced canned pineapple, drained (I just diced up some canned tidbits)
1/2 cup raisins
1 cup finely shredded carrots
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup vegetable oil
1 cup brown sugar (I used dark brown sugar)
3 eggs
1/2 cup chopped walnuts
1/2 cup diced canned pineapple, drained (I just diced up some canned tidbits)
1/2 cup raisins
1 cup finely shredded carrots
Sift first five ingredients into a mixing bowl. In a separate bowl, whisk together the oil, sugar and eggs. Stir the liquid mixture into the flour; mix well. Add the next four ingredients; stir again. Grease and flour a 9-inch square pan or four mini-loaf pans (I did the 9 inch sq pan). Fill the pans 2/3 full with batter. Bake at 350 degrees F for about 30 minutes. Mini-loaves take about 20 minutes.
I was vising in Virginia and went to Mimi Cafe had the raisin nut bread it was very good. When I got back to Birmingham, Al I made the bread and it was great. I had to cook more than 30min. I cooked 1hr and 30 min.
I have tried this recipe twice and both times it has been nothing but goo in the middle of the loaf. Everyone out there has pretty much the same recipe and all say to bake from 30-40 minutes and not a minute longer or it will burn. I just checked the loaf after 45 minutes at 350 and shoved it back in the oven with the zucchini bread I had started baking at 325 – it looks like it needs another 45 minutes. My oven is a convection oven and it runs hot. I squeezed the living daylights out of the pineapple and put a smidgen less oil in this time and it didn’t make that much of a difference – what’s up?
I so have to try these I adore carrot cakes! So I will have to try this as a bread. LOVE it!
This looks so moist and good! Carrots and pineapple together would be delicious. I’m like you, I don’t want the raisens cooked in my food.
I love Mimi’s muffins too. It’s funny that you pick out the raisins and I pick out the nuts. Sounds like a great recipe!