Carrot-Fruit Bread

Print Category Carrots Thematic No thematic Source Soeur Angèle Evaluation

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Ingrédient

  • 1 cup (250 mL) flour*
  • 1 tsp. (5 mL) baking powder*
  • 1/2 tsp. (2 mL) salt
  • 1/2 tsp. (2 mL) baking soda*
  • 1/2 tsp. (2 mL) Irresistibles cinnamon*
  • 1 cup (250 mL) sugar*
  • 1/4 cup (60 mL) vegetable oil*
  • 1/4 cup (60 mL) applesauce
  • 2 Irresistibles eggs*
  • 1 cup (250 mL) grated carrots
  • 1/3 cup (125 mL) crushed pineapple*drained
  • 1/4 cup (60 mL) raisins

Preparation

  1. In a bowl, mix flour, baking powder, salt, baking soda and cinnamon. In another bowl, mix sugar, oil and applesauce.
  2. Gradually whisk the apple mixture into the dry ingredients. Beat the eggs and stir into the batter. Add the carrots, pineapple and raisins.
  3. Pour batter into a greased and floured cake pan (9 inch-23 cm). Preheat the oven to 325°F (170°C). Bake 40 minutes.

Cook commentary

Servings: 6 - 8
Cool and top with whipped cream or cream cheese icing. Garnish with chopped pecans

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