Mimis Cafe Carrot Bread Original Recipes

CARROT BREAD FROM MIMI'S CAFE

Steps:

• 1. Preheat oven to 350 degrees. Grease and flour 9-inch square pan or four 3 X 6-inch loaf pans.
• 2. In a medium bowl; sift together first five ingredients; set aside.
• 3. In a seperate bowl; whisk together oil, brown sugar and eggs; pour into flour mixture and stir well.
• 4. Stir in walnuts, pineapple, raisins and carrots.
• 5. Pour into prepare pan(s). Bake 30 to 40 minutes if using 9-inch pan or 20 minut for mini pan or until lighty browned. Test with toothpick or cake tester to make sure it's done.

CARROT BREAD ? - FROM MIMI'S CAFE

Steps:

• Preheat oven to 350°F.
• Grease and flour a 9 inch square pan or four 3 inch by 6 inch mini loaf pans.
• In a medium bowl, combine flour, baking soda, baking powder, cinnnamon and salt and mix well.
• In a separate bowl, whisk together oil, brown sugar and eggs, pour into flour mixture and stir well (batter will be chunky).
• Stir in walnuts, pineapple, raisins and carrots.
• Pour into prepared pan (s) and bake 30-40 minutes (20 minutes for mini pans) or until lightly browned.

CARROT BREAD FROM MIMI'S CAFE

Steps:

• Preheat oven to 350 degrees.
• Sift the flour, baking soda, baking powder, cinnamon and salt into a mixing bowl.
• In a separate bowl, whisk together the oil, sugar and eggs.
• Stir the liquid mixture into the flour mixture; mix well. Add the nuts, pineapple, raisins and carrots; stir again.
• Grease and flour a 9-inch loaf pan or four mini-loaf pans. Fill the pans two-thirds full with batter. Bake for about 30 minutes for a 9-inch pan or until knife comes out clean when tested. (Mini loaves take about 20 minutes.).

MIMI'S CAFE CARROT RAISIN BREAD

Steps:

• Preheat oven to 350 degrees. Spray three small (5-by-3-inch) loaf pans with cooking spray; set aside.
• In a large bowl, stir together flour, sugar, cinnamon, baking soda, baking powder and salt. In a medium bowl, whisk together milk, oil, egg and vanilla. Stir milk mixture into dry ingredients until well-blended. Sprinkle carrot and raisins over batter and blend until evenly distributed.
• Divide batter evenly among pans and bake 35 minutes or until a tester inserted in center of loaf comes out clean. Cool in pans 5 minutes on cooling rack, remove from pans. Cool on rack an additional 15 minutes before slicing. Serve warm.