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Title: All-Star Carrot-Raisin Bread
Categories: Bread
Yield: 1 Loaf

1 1/4cFlour
1 1/2tsBaking powder
1tsCinnamon
1/2ts;salt
1/2cSugar, dark brown; firmly packed
1/3cOil
2lgEggs
1/2cMilk
2smCarrots; peeled & shredded 1 1/4 cups
1tbLemon peel; grated
GLAZE
1/3cSugar, powdered
2tbJuice, fresh lemon
1tbWater

Preheat oven to 350 degrees. Grease a 9x5" loaf pan. Line with waxed paper.

Mix together flour, baking powder, cinnamon, and salt.

Beat together brown sugar and oil at medium speed until well combined. Beat in eggs, 1 at a time, beating well after each addition.

Alternately beat flour mixture and milk into egg mixture. Stir in carrots, raisins, and lemon peel. Spoon batter into prepared pan; smooth top.

Bake loaf until browned and a toothpick inserted in the center comes out clean, 55 minutes.

Meanwhile, prepare glaze. Mix together confectioners' sugar, lemon juice, and water until blended and smooth.

Transfer pan to a wire rack. Pierce loaf top serveral times with a fork. Brush loaf with glaze. Cool for 10 minutes.

Loosen loaf by running a metal spatula around sides of pan. Turn out onto rack to cool completely.

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