Rum Raisin Carrot Bread


3/4 cup golden raisins
1/4 cup rum
1 and 1/2 cups flour
3/4 cup sugar
2 tsp baking powder
1 tsp ground cinnamon
1 tsp kosher salt
1/4 tsp ground allspice
1 egg, beaten
1 cup shredded carrots
1/4 cup canola oil
3/4 cups chopped walnuts
  • Grease the bottom and sides  of a 8×12 loaf pan. Set aside
  • In a bowl stir together the raisins and rum and set aside.
  • In a mixing bowl stir together the flour, sugar, baking powder, cinnamon, salt and allspice.
  • Make a well in the center of the dry mixture and set aside.
  • In another bowl combine the egg, carrots and canola oil. Stir in the raisin mixture.
  • Add the egg mixture all at once to the dry mixture. Stir until just moistened. Batter should be lumpy.
  • Fold in the walnuts.
  • Spoon the batter into the loaf pan and bake in a preheated 350 degree oven for about 1 hour.
  • Cool on a wire rack for 10 minutes. Remove from the pan and cool completely on a rack.




30 min


1 hr


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