Baking Monday: Its New Year’s Eve – Bunny’s Favourite Carrot Raisin Bread

With the end of 2012 approaching, it is the time to reflect on the past year as well as to look forward to the new one. There has been challenges, laughter, tears, worries and joy and will continue into 2013. What is important is that we remain positive and continuously strive to be the best we can and live life with integrity, kindness, compassion and understanding. Happy New Year everyone!

Part of my New Year’s resolution is to cook more healthy, wholesome meals for my family with more veg and less meat. So to start off, I did this lovely carrot-cake inspired tea bread for Baking Monday. It is adapted from a good childrens’ cookbook The Everything Cooking for Kids Cookbook. I added in the ground ginger for some extra warmth, the grated zest and juice of an orange for a subtle fragrance and freshness and some toasted walnuts as I had those left over from another baking session.

I’ve not done a proper Carrot Cake as I am often put off with the shredding the carrots part (I don’t own a food processor so will have to do it the old-fashioned way) so was pleased to come across this recipe which calls for mashed carrots instead of shredding. The tea bread was moist, dense and full-flavoured. It was lovely warm and I think it will be great smeared with a little butter or cream cheese for breakfast tomorrow. A fitting start to the New Year.

Bunny Carrot  Tea Bread

Bunny’s Carrot Raisin Tea Bread (adapted from The Everything Cooking for Kids Cookbook)

1 cup soft brown sugar
1/4 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
zest and juice of 1 orange (or 1/2 cup water)
1 2/3 cup flour
1/2 cup canola oil
1 tsp vanilla extract
2 eggs (lightly beaten)
1 cup cooked mashed carrots (cooled)
1/2 cup toasted chopped walnuts (optional)
1/2 cup raisins

Preheat oven to 170C.

Combine sugar, baking powder, baking soda, salt and spices. Add the remaining ingredients and mix til just combined. Do NOT overmix. Pour into a prepared loaf pan and bake for 1 hr and 20 mins.  (I found that I needed to cover the top with foil for the last 30 mins to prevent the top from browning too much).  Cool slightly before removing from pan.

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