Mimi’s Café Carrot Raisin Bread

CHELSEA KASEN

1 1/2 cups flour
1 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
1 cup oil
1 1/2 cups brown sugar, packed firmly
3 eggs
1/2 cup chopped walnuts
1/2 cup canned crushed pineapple with juice, drained
1 cup finely shredded carrots
1/2 cup raisins


Sift first five ingredients into mixing bowl. In a separate bowl, whisk together the oil, sugar and eggs. Stir the liquid mixture into the flour; mix well. Add the next four ingredients; stir again. Grease and flour a 9-inch square pan or four mini-loaf pans. Fill the pans 2/3 full with batter. Bake at 350 º for about 40 minutes (small loaf takes 30 minutes.)