Carrot-Raisin Bread


4.5 of 5 (14)
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Nutritional Info
  • Amount Per Serving
  • Calories: 100.1
  • Total Fat: 1.4 g
  • Cholesterol: 2.1 mg
  • Sodium: 1,164.3 mg
  • Total Carbs: 20.8 g
  • Dietary Fiber: 0.5 g
  • Protein: 1.6 g

View full nutritional breakdown of Carrot-Raisin Bread calories by ingredient
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This tasty bread is low in saturated fat and cholesterol, thanks to the small amount of oil and egg used. This tasty bread is low in saturated fat and cholesterol, thanks to the small amount of oil and egg used.


    • 1-1/2 cups sifted all-purpose flour
    • 1/2 cup sugar
    • 1 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground allspice
    • 1 egg, beaten
    • 1/2 cup water
    • 2 tablespoons olive oil
    • 1/2 teaspoon vanilla
    • 1 1/2 cups finely shredded carrots
    • 1/4 cup chopped pecans
    • 1/4 cup golden raisins


1. Preheat oven to 350 F. Lightly oil a 9x5x3 inch loaf pan.

2. Stir together dry ingredients in large mixing bowl. Make a well in center of dry mixture.

3. In separate bowl, mix together remaining ingredients; add this mixture all at once to dry ingredients. Stir just enough to moisten and evenly distribute carrots.

4. Turn into prepared pan. Bake for 50 minutes or until toothpick inserted in center comes out clean.

5. Cool 5 minutes in pan. Remove from pan and complete cooling on a wire rack before slicing.

Yield: One loaf--Serving Size: 1/2-inch slice

TAGS:  Desserts |

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Member Ratings For This Recipe

  • Incredible!
    1 of 1 people found this review helpful
    I had to leave out the nuts because of my son's allergies, it was still delious. Thank you for the recipe. - 3/4/09

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  • Very Good
    1 of 1 people found this review helpful
    My whole family liked this bread. We used it for breakfast instead of pancakes. - 1/14/09

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  • Incredible!
    1 of 1 people found this review helpful
    Had to drop the raisens and nuts otherwise my kids couldn't eat it, but it was excellent - 5/8/08

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  • I made these as my Christmas gifts to my neighbors - 12/23/14

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  • Delicious! I used some whole wheat flour, added a shredded apple and cocoa powder. Substituted honey for sugar and walnuts instead of pecans. Cooked for a little less than suggested time as I like it really moist and gooey. - 11/23/14

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  • My kitchen smells delicious! However, very confused about the yield. A serving is stated as 1/2 inch slice, the pan is 9 inches = 18 servings = 1800 calories per batch? This is why I always cook by weight rather than volume! Utterly lost tracking this. - 1/14/13

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  • Excellent recipe...delicious... - 1/8/13

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  • This is really good! I used 1 cup of whole wheat flour and .5 cup all all purpose. I did not use nuts. I soaked my raisins in hot water to plump them up. The batter initially came out dry so I added a little milk. Would like to make again. - 3/20/12

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  • THANKS - 2/11/11

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  • Using whole wheat flour made for a very filling bread. - 7/28/10

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  • Very Yummy! I also added walnuts to the recipe and the kiddies LOVE IT. - 2/22/08

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  • These turn out really good. - 12/18/07

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