Carrot Raisin Nut Bread

• 3/4 cups Raisins
• 1/4 teaspoons Ginger Powder
• 1-1/2 cup Shredded Carrots
• 4 Tablespoons Unsalted Butter
• 3/4 cups Brown Sugar
• 1 whole Egg
• 1 teaspoon Vanilla Extract
• 1 Tablespoon Orange Zest
• 2 cups All-purpose Flour
• 2 teaspoons Baking Powder
• 1/2 teaspoons Baking Soda
• 1 teaspoon Cinnamon
• 1 teaspoon Ground Nutmeg
• 1/4 teaspoons Cloves
• 1 teaspoon Kosher Salt
• 1 cup Orange Juice
• 3/4 cups Coarsely Chopped Walnuts
• 1 teaspoon Turbinado Sugar

1. Preheat oven to 350 degrees. Grease the bottom of a loaf pan with cooking spray. Combine the raisins, 1/4 cup orange juice and powdered ginger in a small bowl. Set aside, stirring occasionally.
2. In the bowl of an electric mixer, mix the butter and brown sugar together. Slowly add the egg, vanilla, and orange zest. In another bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Add the flour mixture alternately with the remaining orange juice to the butter mixture, beating only until combined. Mix in the raisins with their liquid, and stir in the walnuts by hand.
3. Pour the batter into loaf pan and smooth the top. Top evenly with sugar. Bake for 55 to 60 minutes, until a toothpick comes out clean. Cool in the pan for 10 minutes, then remove to a cooling rack and cool completely.

raisins, ubc, carrots, butter, brown sugar, egg, vanilla, orange zest, allpurpose, baking powder, baking soda, cinnamon, ground nutmeg, ubc, kosher salt, orange juice, walnuts, turbinado sugar

Taken from tastykitchen.com/recipes/breads/carrot-raisin-nut-bread/ (may not work)