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Recipes Bread Moroccan-Spiced Carrot Raisin Bread
Moroccan-Spiced Carrot Raisin Bread E-mail
Written by MiaRose   
Tuesday, 29 April 2008 02:40

Moroccan-Spiced Carrot Raisin Bread

A recipe I created when I was getting tired of banana bread and pumpkin bread, this sweet loaf combines whole grains, carrots, and raisins and gives them a Mediterranean twist. It’s the perfect light dessert, afternoon snack, or indulgent breakfast. The creative combination of flavors more than makes up for the fact that this recipe is also low-fat and low-sugar!

Moroccan-Spiced Carrot Raisin Bread


Dry ingredients

  • 1 1/2 c. whole wheat pastry flour
  • 1/2 tsp. baking soda
  • 1 1/2 tsp. baking powder
  • 1 tsp. salt
  • 3 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 tsp. cloves
  • 1/4 tsp. paprika or cayenne
  • 1 tbs. grated lemon zest

Wet ingredients

  • 1/4 c. honey
  • 2 eggs
  • 1/2 c. brown sugar
  • 1 4-oz. jar apple-apricot baby food
  • 1/4 c. olive oil
  • 3/4 tsp. almond extract
  • 2/3 c. raisins
  • 2 c. shredded, drained, and fluffed carrots (about 4 carrots)


  1. Preheat the oven to 375.
  2. Sift or whisk thoroughly the flour, baking soda, baking powder, and spices in a large bowl.
  3. In a separate bowl, mix eggs, sugar, honey, baby food, olive oil, and almond extract thoroughly. Add the carrots and raisins.
  4. Mix the wet ingredients into the dry ingredients just until combined, being careful not to over-mix.
  5. Pour batter into a greased loaf pan and bake at 375 F for 45 min.-1 hr., until tester inserted into center comes out clean.

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