• Servings 6-8
  • Prep 30 min
  • Cook 60 min
  • Cuisine
  • Skill Level

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.

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