Carrot Cake Bread

• 1/2 cup canola oil
• 1/2 cup light brown sugar 100g per 1/2 cup, packed
• 1/3 cup granulated sugar 66g per 1/3 cup
• 2 large eggs
• 1/3 cup unsweetened apple sauce 80g per 1/3 cup
• 1 teaspoon vanilla extract
• 1 1/2 cups all purpose flour
• 1 1/2 teaspoons pumpkin pie spice or a blend of cinnamon, ginger powder, nutmeg, allspice and ground cloves
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt scant
• 1 1/3 cups finely grated carrots
• 1/4 cup raisins
• 1/4 cup finely chopped walnuts

1. Preheat the oven to 350u0b0F.
2. Spray a 9x5-inch loaf pan with nonstick cooking spray. Set aside.
3. Place the canola oil, brown sugar, granulated sugar, eggs, applesauce and vanilla extract in a large mixing bowl. Whisk vigorously until smooth and combined.
4. Add the flour, pumpkin pie spice, baking powder, baking soda and salt to the bowl. Continue whisking until the mixture is just combined. Do not over-mix.
5. Pro tip: Don't have pumpkin pie spice? Blend your own with a mixture of 9 parts cinnamon, 2 parts ginger powder, 2 parts nutmeg, 1 part allspice and 1 part ground cloves.
6. Fold in the grated carrots, raisins and walnuts and then pour the batter into the loaf pan.
7. Bake the bread for 55-65 minutes on the middle rack until a toothpick inserted in the center comes out clean.
8. Pro tip: Using an older oven? Rotate the pan halfway through cooking time to ensure a more even heat distribution.
9. Check to see that bread is done. Remove from oven or add time as needed.
10. Allow the bread to rest in the pan for 10 minutes and then release the bread from the pan onto a cooling rack. Allow to cool for at least 1 hour before slicing and serving.

canola oil, light brown sugar, sugar, eggs, apple sauce, vanilla, flour, pumpkin pie spice, baking powder, baking soda, salt, carrots, raisins, walnuts

Taken from www.yummly.com/recipe/Carrot-Cake-Bread-2684118 (may not work)