Carrot Cake Breakfast Bread (12 servings) 3 cups grated carrots 2 cups all-purpose flour 1 cup white sugar 1 cup brown sugar 1 cup vegetable oil 1/2 cup walnuts or pecans - chopped 1/2 cup raisins (optional) 4 large eggs - beaten 2 teaspoons cinnamon 2 teaspoons baking powder 1 teaspoon vanilla 3/4 teaspoon salt If you want carrot cake flavor in a bread you can eat for breakfast, you've come to the right place. With the possible exception of having to grate the carrots, this is an easy recipe. I made mini-loaves and drizzled them with a simple vanilla icing so I could give this bread out as gifts. They were received with smiles and glowing reviews. I hope you like it as much as I did. (This recipe was submitted in 2006. It was tested and photographed in December 2013.) How To Make Carrot Cake Breakfast Bread Preheat oven to 325 degrees. Prepare a 9x13 baking pan with a generous coating of cooking spray. In a medium bowl, mix the carrots with the brown sugar. Set aside. In a large mixing bowl, sift together the flour, white sugar, baking powder, cinnamon and salt. In a separate bowl, stir together the beaten eggs, oil and vanilla. Add this mixture to the dry ingredients and stir until mixed and moistened. Add carrot mixture, raisins and nuts and mix until well distributed. Pour batter into prepared pan. Use a spoon or spatula to distribute batter evenly. Bake for 45 to 50 minutes until a toothpick inserted into the center of the bread comes out dry (no batter). Definitely check after 40 minutes if your oven runs hot (like mine). Cooking Notes From Mr Breakfast The batter this recipe produced made 8 mini-loaves and 1 6x3-inch loaf. The mini-loaves took 35 minutes to bake. The 6x3-inch loaf took the full 50 minutes. I opted to used 1 cup of melted and cooled butter instead of the vegetable oil. For a slightly healthier variation, replace 3/4 cup of the white flour with whole wheat flour and replace the sugars with 1 and 1/2 cup honey (added to wet ingredients). Mr Breakfast would like to thank CurtAndMary for this recipe. Recipe number 1710. Submitted 4/8/2006.