Mimi’s Cafe Carrot Raisin Bread (copycat recipe)

Mimi’s Cafe Carrot Raisin Bread (copycat recipe)

  • Prep Time: 30 mins
  • Total Time: 1 hrs 30 mins
  • Serves: 16-20,Yield: 2.0loaves

    • About This Recipe

    “Dark, moist, and absolutely delicious. One of the best homemade breads I have ever had.”

    Ingredients

  • 1 1/2 cupsunbleached flour, sifted
  • 1teaspooncinnamon
  • 1teaspoonbaking powder
  • 1teaspoonbaking soda
  • 1teaspoonsalt
  • 8ouncesvegetable oil
  • 8ouncesgranulated sugar
  • 2tablespoonsgranulated sugar
  • 3eggs
  • 1/4 cupmolasses
  • 1/2 teaspoonvanilla extract
  • 1cupshredded carrot
  • 6ouncesgolden raisins
  • 3/4 cupchopped walnuts

    • Directions

  • Preheat oven to 350 degrees.
  • Combine flour, cinnamon, baking powder, baking soda and salt in a large mixing bowl.
  • In another bowl, combine oil, sugar, eggs, molasses and vanilla with an electric mixer.
  • Add shredded carrot and mix.
  • Add raisins and walnuts and mix well by hand.
  • Pour flour mixture into the other ingredients and stir until combined.
  • Pour batter into two ungreased 8-inch loaf pans.
  • Bake for 60 minutes, or until done.

    • Reviews

  • “Everyone who tries this loves it. I like to make muffins instead. If you make loaves be careful not to over cook, with the molasses this can pick up a burnt taste.”

  • “This bread is absolutely delicious and tasted exactly like Mimi’s Cafe.I used 4 mini loaf pans so I did not have the fall in the middle problem.I also did not grease my pans like the recipe stated, but I took them out of the pan immediately while still hot.Had to wedge them out just a little with a knife, but they taste better cooked without greasing the pans.”

  • “I agreed with the comment about the crater.I think it needs to bake at a lower temperature.It rises too fast and the middle is done before it has risen.I will try 250 for 30 min., then 300 till done.”

  • “Taste was fantastic.However, following directions completely and trying the recipe twice I ran into the same issue.The bread collapse leaving a “crater” in the center of the loaves about 1 and 1/2 inches deep.There is no “bad” just the good and the ugly.Has anyone else experienced this?”

  • “Crazy delicious ! it’s the same ! i can now enjoy this bread while i’m in France, and share it with my family. Very moist, i love the texture, the taste, everything !Thank you very much. I took some pictures too !we had it for breakfast, then for diner, we spread some “foie gras” on it, and that’s fabolous ! try it !”

  • “This was good but didn’t really taste like the one at Mimi’s.I think next time I will use a mixer for the wet and dry ingredients and then stir in the carrots and raisins.It didn’t seem as moist as Mimi’s but I think this recipe is a good start.”

  • “I should have searched better for the other recipe. This is not like the Mimi’s version, their’s has more texture and mine turned out dry. The molasses in this one overpowered the other flavors. Plus I should have used vegetable cooking spray to help release the loaves both of which stuck. I will try Mille’s recipe for Mimi’s spice muffins though. “

  • “This recipe was created by Todd Wilbur. It was published as a Limited Time Only recipe on www.topsecretrecipes.com”

  • “This bread is definitely moist and dark, but the molasses flavor is very prominent-too much so for my taste. I’ve never eaten Mimi’s version, but this wasn’t what I expected from a carrot bread. You can’t see the carrots, and you can’t really taste them either. I substituted applesauce for part of the oil, but I don’t think that would affect the overall taste very much-it doesn’t in other quick bread recipes I have. I would agree with the previous review about cooking time. I checked the loaves at 45 minutes, and they only needed about 5 minutes more to be done. Also, possibly due to the applesauce, I had trouble getting the loaves out of the pans in one piece, even though I had lightly spritzed the pans with nonstick spray. I would be leery of using ungreased pans, even with the full complement of oil.”

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