Carrot Bread

This carrot bread is really a cross between cake and a quick bread. It’s bursting with shredded carrots, raisins, maraschino cherries, and nuts. It’s delicious warm with butter or cream cheese for brunch. It’s really good!

Ingredients

1/2x1x2x

Original recipe (1X) yields 12 servings

• 2 ½ cups all-purpose flour
• 1 cup white sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 3 large eggs, beaten
• ½ cup vegetable oil
• ½ cup milk
• 2 cups shredded carrots
• 1 (3.5 ounce) package flaked coconut
• ½ cup maraschino cherries, chopped
• ½ cup raisins
• ½ cup chopped walnuts

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Directions

Bake in the preheated oven until a toothpick inserted into center of the loaf comes out clean, about 50 to 60 minutes. Let cool on a wire rack for 10 minutes before removing from the pan to cool completely.Allrecipes / Christina Ma

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×5-inch loaf pan.Allrecipes / Christina Ma

Sift flour, sugar, baking powder, baking soda, cinnamon, and salt together in a large bowl.Allrecipes / Christina Ma

Combine eggs, oil, and milk in a separate bowl; stir into flour mixture until well blended.Allrecipes / Christina Ma

Stir in carrots, coconut, cherries, raisins, and walnuts.Allrecipes / Christina Ma

Pour batter into prepared loaf pan.Allrecipes / Christina Ma