Carrot Raisin Bread or Rolls

Carrot Raisin Bread or Rolls

dschecht 0

"Rich tasting slightly sweet bread that's great for toast or rolls."


4 h servings 200 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 200 kcal
  • 10%
  • Fat:
  • 2.2 g
  • 3%
  • Carbs:
  • 38.2g
  • 12%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 309 mg
  • 12%

Based on a 2,000 calorie diet

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  1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, salt and shortening; stir until melted. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  2. In a large bowl, combine the yeast mixture with the cooled milk mixture and egg; stir well to combine. In a separate bowl, combine carrots, raisins, 2 cups flour, cinnamon, allspice and cloves. Mix together with your fingers until carrots and raisins are coated and separated.
  3. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 1/2 hour.
  4. Deflate dough and allow to rise again until nearly doubled, about 30 minutes.
  5. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. (At this point, you may divide the dough into 12 pieces and form into rolls if you wish.) Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  6. Bake in preheated oven until crust is golden and loaf sounds hollow when tapped.
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  1. 12 Ratings


I used in a bread machine (for a 2 pound loaf) by following the general directions: ie: wet ingredients first, dry ingredients next and yeast lastly. result was excellent. One suggestion to mak...

I'll be honest, I'm not sure exactly what the carrots added. Maybe a little extra sweetness from the natural sugars?... At any rate, the bread is lovely. I only gave it the one rise as a whole l...

Great bread! This was a real crowd pleaser and have made it many times since finding the recipe. No changes. No substitutions. It's terrific but best as toast. Thanks and enjoy!

I made half of this recipe, and I made one 8x4 loaf and 3 mini loaves. They turned out great. I think it helped that I added extra spices to this--about 1/4 t. extra cloves and nutmeg too. I als...

great texture, pretty neutral taste

I used half whole wheat flour. This recipe makes a good product, but I didn't find the flavor much different than bread with raisins in it. I will use this as a basic recipe and adjust spices/...

I would recommend an egg wash on the loves to give them a nice shine. Mine also made 12 large rolls and a full loaf. Yum.

A little unique but VERY GOOD!! I love it. The carrotts and raisins add to the moist texture. A wonderful toast bread. I wonder if I couldn't have squeezed three loaves out of the dough as was a...

Great! Our humidity + locale tend to rise breads higher - we decreased yeast by 1/8-1/4 tsp for perfect results. Just as great that slightest bit "heartier".