Carrot Cake Bread

 
My holiday baking is in full swing and I have bought loads of baking ingredients.  I couldn't decide what to use first, so I decided to throw a bit of everything into these "Everything but the kitchen sink" mini carrot bread loaves.  

I made them mini, but you can always put them in a regular sized loaf pan or even a bundt pan if you wish.  

The best part about this "bread" is that it is so moist and full of pineapple, nuts and tangy craisins.   Each bite is definitely bursting with yummy goodness.

It's a great breakfast, snack or treat to hand out to your guests this holiday season. 

 

Ingredients:
1 cup grated carrots
1 cup of drained canned crushed pineapple or tidbit size (reserve can juice for glaze)
1/2 cup applesauce
1/2 cup craisins or raisins
1/2 cup baking coconut (sweetened)
1/2 cup chopped nuts (pecans, walnuts or almonds)
2 large eggs
1 cup of sugar
1 tsp of vanilla
1 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
pinch salt
1 tsp of cinnamon

Glaze:
1/2 cup powdered sugar
2-3 Tbs pineapple juice reserved from canned pineapple

Directions:

Beat eggs, sugar and applesauce together.  Next add drained pineapple, craisins, nuts, coconut and mix together.

Add grated carrots and mix well.  Sift dry ingredients (flour, cinnamon, salt, baking powder and baking soda). Mix with wet ingredients with a spoon (not an electric mixer). 

 Spray loaf pan with cooking spray and pour batter into mini loaf pan.  Fill only 3/4 way up. Bake at 350 degrees for 25 minutes or until toothpick comes out clean.  Allow bread to cool to room temperature.  Mix powdered sugar with canned pineapple juice and glaze tops of loaves. Enjoy. 
 

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