In the world of quick breads, banana bread and zucchini bread used to be our favorite. But then we met carrot bread. Which on its own, though nice and spiced, could be rather humble. But spread some cream cheese frosting on top and you've got CARROT. CAKE. BREAD. It's not as dramatic is our layered carrot cake, but it's just as good. Bread | Bread Recipes | Bread Pudding | Bread Machine Recipes | Bread Pudding Recipes | Bread Baking | Bread Recipes Homemade | Bread Recipes Easy
First step, Preheat oven to 350°. Grease a 9"-x-5" loaf pan with cooking spray and line with parchment paper. In a medium bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, and salt.
And then, In a large bowl whisk eggs and sugar until light and fluffy. While whisking, slowly pour in oil until well combined, then add vanilla. Stir dry ingredients into wet until just combined. Fold in carrots, raisins, and ½ cup of the pecans.
Step 03, Pour batter into prepared pan and bake until a toothpick inserted into center comes out clean, about 1 hour 10 minutes. Let cool slightly in pan, then turn out onto a wire rack to cool completely.
