MIMI'S CAFE'S CARROT BREAD
Source: Mimi's Cafe

1 1/2 cups all-purpose flour
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups brown sugar, firmly packed
1 cup vegetable oil
3 eggs, beaten
1/2 cup chopped walnuts
1/2 cup canned crushed pineapple, with juice, drained
1/2 cup raisins
1 cup finely shredded carrots

Preheat oven to 350F. Grease and flour a 9-inch square pan or four mini-loaf pans.

Sift first five ingredients into a mixing bowl.

In a separate bowl, whisk together the sugar, oil, and eggs. Stir the liquid mixture into the flour mixture; mix well.

Add the next four ingredients; stir again. Fill the prepared pans 2/3 full with batter.

Bake at 350F for about 40 minutes for 9-inch pan or about 30 minutes for minin-loaves.

Yield: one 9-inch square, or four 3x6-inch mini-loaves