Carrot-Raisin Bread

• 1½ C sifted all-purpose flour

• ½ C sugar

• 1 tsp baking powder

• ¼ tsp baking soda

• ½ tsp salt

• 1½ tsp ground cinnamon

• ¼ tsp ground allspice

• 1 egg, beaten

• ½ C water

• 2 Tbsp vegetable oil

• ½ tsp vanilla

• 1½ C finely shredded carrots

• ¼ C chopped pecans

• ¼ C golden raisins

Directions

• 1

  Preheat oven to 350 °F. Lightly oil a 9×5-inch loaf pan.

• 2

  Stir together the dry ingredients in a large mixing bowl. Make a well in the center of the dry mixture.

• 3

  In a separate bowl, mix together remaining ingredients; add this mixture all at once to dry ingredients. Stir just enough to moisten and evenly distribute the carrots.

• 4

  Turn into the prepared pan. Bake for 50 minutes, or until a toothpick inserted in the center comes out clean.

• 5

  Cool for 5 minutes in the pan. Remove from pan and complete cooling on a wire rack before slicing.