Mimis Cafe Carrot Bread Original Food

MIMI'S CAFE CARROT BREAD - ORIGINAL RECIPE

Steps:

• Sift first five ingredients into a 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* for about 40 minutes. (Mini loaves take about 30 minutes.).
• Yield: one 9-inch square, or four 3" x 6" mini-loaves.

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.

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.).

CARROT-RAISIN BREAD (HEALTHIER VERSION OF MIMI'S)

Steps:

• Preheat oven to 325 degrees F.
• Combine flour, cinnamon, baking powder, baking soda and salt in a large mixing bowl.
• Place banana, Splenda, egg substitute, Brown Sugar Splenda, vanilla, frozen carrots and pineapple in blender.
• Mix on highest setting until well-blended.
• Add raisins and walnuts to blender and mix well by hand.
• Pour blender mixture into flour mixture and stir until well-blended.
• Spoon batter into greased muffin pans (18 muffins total); or pour into greased bundt pan.
• Bake for 30 minutes (40 minutes for bundt), or until done.
• Please note that the Splenda ingredients are not included in the nutrition information. These ingredients add 12 calories per serving.