Carrot Raisin Bread (Egg Free)

• 3 cups All-purpose Flour
• 3 teaspoons Cinnamon
• 1/4 teaspoons Nutmeg
• 1 teaspoon Baking Soda
• 1 pinch Salt
• 3/4 cups Unsweetened Applesauce
• 1 cup Vegetable Oil
• 1-1/2 cup Granulated Sugar
• 2 teaspoons Vanilla Bean Paste Or Vanilla Extract
• 2-1/2 cups Grated Carrot
• 1 cup Raisins
• Chopped Walnuts Or Pecans (optional)

1. Preheat oven to 350 F. Spray two standard sized loaf pans with non-stick cooking spray and set aside.
2. In a medium sized bowl sift and whisk together flour, cinnamon, nutmeg, baking soda and salt.
3. In a large bowl, whisk together applesauce, oil, sugar and vanilla. Add the carrots and stir to coat.
4. Add the dry ingredients into the wet mixture a little bit at a time until well-mixed. Stir in the raisins. And if you are adding chopped nuts, mix them in now. Add as much or as little of them as you'd like.
5. Divide the batter into two pans and pop them into the oven. The bread should bake until a toothpick inserted into the center comes out clean. This will take approximately 35-40 minutes.
6. Once you take your bread out of the oven, let it cool in the pan on a wire rack for 15-20 minutes. Flip out of the pan and let the loaves continue to cool on a wire rack.

allpurpose, cinnamon, ubc, baking soda, salt, ube, vegetable oil, sugar, vanilla bean paste, carrot, raisins, walnuts

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