Carrot Raisin Bread Healthier Version Of Mimis Recipes

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MIMI'S CAFE CARROT RAISIN BREAD



Mimi's Cafe Carrot Raisin Bread image

Found this recipe on a Sacramento paper's website and it is delish! Differs from the other recipe posted on this site. I've never been to Mimi's Cafe but if this bread is any indication it must be a special place. This is sweet, moist and dense without being too dense - perfect carrot bread in my opinion!

Provided by kjshay

Categories     Quick Breads

Time 50m

Yield 3 small loaves, 6 serving(s)

Number Of Ingredients 12

1 3/4 cups flour
1 cup sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 cup vegetable oil
1 egg
1/2 teaspoon vanilla
1 cup grated carrot
1/2 cup raisins

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.

Nutrition Facts : Calories 494.4, Fat 20.2, SaturatedFat 3.1, Cholesterol 38.1, Sodium 470.4, Carbohydrate 74.2, Fiber 2.4, Sugar 41.5, Protein 6

MIMI'S CARROT RAISIN BREAD (MUFFINS) RECIPE - (4.4/5)



Mimi's Carrot Raisin Bread (Muffins) Recipe - (4.4/5) image

Provided by luvs2cook

Number Of Ingredients 12

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

Steps:

  • 1. Sift flour, baking soda, baking powder, cinnamon and salt into a mixing bowl. (or just dump them in and mix, I don't care) 2. In a separate bowl, whisk together the oil, sugar and eggs. 3. Stir the liquid mixture into the flour; mix well. 4. Add the walnuts, pineapple, raisins and carrots; stir again. 5. Grease and flour a 9" square pan or four mini-loaf pans. Fill the pans 2/3 full with batter. 6. Bake at 350 degrees F for about 40 minutes. (Mini-loaves take about 30 minutes).

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



Carrot-Raisin Bread (Healthier Version of Mimi's) image

I based this on one of the Mimi's Carrot-Raisin Bread recipes I found. However, I have made several substitutions that greatly reduced the calories, lowered the fat and increased the fiber, and put it in muffin pans. While this no longer tastes much like Mimi's, it is yummy and doesn't taste like "health food". Replacing oil with mashed banana gives this a hint of banana bread flavor.

Provided by TLB117

Categories     Quick Breads

Time 45m

Yield 18 muffins, 18 serving(s)

Number Of Ingredients 14

1 1/2 cups king arthur's white whole wheat flour, sifted
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 large banana (mashed)
1 cup Splenda sugar substitute
1 cup egg substitute
2 tablespoons Splenda brown sugar blend
1 teaspoon vanilla
1 cup sliced frozen carrots
8 ounces crushed pineapple in juice
1 cup raisins
1/2 cup chopped walnuts

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.

Nutrition Facts : Calories 120.4, Fat 2.5, SaturatedFat 0.3, Sodium 187.6, Carbohydrate 23.2, Fiber 2.3, Sugar 11.5, Protein 3.6

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