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Carrot Raisin Bread

Carrot Raisin Bread

This is a great holiday bread and is delicious toasted.
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Serves 6

  • 3 1/2 cups Pictsweet frozen Sliced Carrots
  • 1 1/2 cups sugar
  • 1 1/3 cups water
  • 2 cups raisins
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 cup chopped pecans
  • 1 teaspoon baking soda
  • Pictsweet frozen Whole Baby Carrots may be substituted in this recipe


Preheat oven to 300 degrees. Thaw carrots. Chop carrots coarsely in food processor. Use pulse button so as not to puree carrots. Measure enough to make 2 cups chopped carrots. Boil carrots, sugar, water and raisins in a saucepan for 5 minutes. Cool well. Mix flour, salt, spices, pecans and baking soda together. Add dry mix to the carrots and raisins. Batter will be stiff. Place in a greased loaf pan and bake for 1 hour or until firm to the touch. Pictsweet frozen Whole Baby Carrots may be substituted in this recipe.

Nutritional Info

  • Serving Size: Serves 6
  • Calories: 680
  • Total Fat: 14g
  • Cholesterol: 0mg
  • Sodium: 470mg
  • Total Carbohydrates: 133g
  • Dietary Fiber: 8g
  • Protein: 8g

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