Reviewed: Nov. 9, 2009

I liked this bread it was tasty but there was just too much stuff in it for my taste, I think I will leave out the rasins next time it just seemed like there was too much going on. Also I was not sure if I should put in the juice from the pineapple or not, I just added it and the bread was super moist. It certainly lives up to it's name!

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grukimbe

Cooking Level: Intermediate

Home Town: Malta, Idaho, USA

Living In: Bancroft, Idaho, USA

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Reviewed: Oct. 1, 2009

This is a yummy recipe. I used 1/2 white flour & 1/2 multi-grain flour. As well 1/2 brown sugar & white sugar and about 3 tbsp flax seed. It's tasty and hearty.

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kimbolimbo

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Reviewed: May 10, 2009

I gave this recipe 5 stars b/c I was so successful with it. Thanks to the reviews I was able to personalize it a little more. I only used 1c oil. I used 2tsp vanilla, 1/2c coconut, craisins instead of raisins (that's what I had), sub. 1c brown sugar for 1 of the white sugar and cooked for 70 mins. @ 350 degrees. The kids loved it which of course means that it was a great success! Thanks Mary Anne!

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Chonrae

Cooking Level: Intermediate

Home Town: District Heights, Maryland, USA

Living In: Brandywine, Maryland, USA

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Reviewed: Mar. 27, 2009

OH YEAH !!!! Gotta try it !!!!! You will love it .

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Phil

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Reviewed: Mar. 5, 2009

This bread was awesome! Followed the recipe as written, except I used egg substitute and half brown and half granulated sugar. I omitted the nuts and baked the bread using one bundt pan and two mini cupcake pans. I will most definitely be making it again!

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EBONY3

Cooking Level: Expert

Home Town: Flushing, New York, USA

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Reviewed: Feb. 16, 2009

This is awesome - incredibly moist. I took the suggestion of other reviews and used half brown sugar. I also used half whole wheat flour and added some flax meal. I used yellow raisins, omitted the nuts, and did not drain the crushed pineapple. Oh and I threw in a little powdered ginger, which is a great flavor paired with carrots. A real keeper, delicious!!!!

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BIRDBRAINS5

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Reviewed: Nov. 3, 2008

While the flavor of this was pretty good, I encountered several problems. First off, I did make substitutions--I made only one loaf and used half brown/half white sugar, and 1/4 cup apple sauce in place of oil. These were suggested, however, and when I cooked it for 45 minutes in the 9 by 5 pan, it looked great. However, the next morning when I cut it up the middle appeared not to be fully cooked. I had checked it with a toothpick, and it had come out clean. I did think this was good, though, and worth re-trying. Next time, I will: 1) drain the pineapple, 2)use (for one loaf) 1/2 cup oil (might replace it with apple sauce), 3) use a total of 1/3 cup sugar, maybe less, and finally 4) cook it shallower pan so it will cook more evenly. Just something for others to think about.

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Annie

Cooking Level: Beginning

Living In: Brooklyn, New York, USA

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Reviewed: Aug. 26, 2008

This loaf was very moist and I liked the pineapple in it. I left the nuts out due to personal preference. It was very good.

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mamato4mrmonkeys

Cooking Level: Intermediate

Home Town: Mount Brydges, Ontario, Canada

Living In: Strathroy, Ontario, Canada

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Reviewed: Jul. 3, 2008

This is super moist and tasty! First off, I was wondering if I should use crushed pineapple with juice because someone suggested it should be drained(actually I used pineapple tidbits this time because I had it on hand. It turned out very good! You can actually see those bits and really taste pineapple). Then I checked my favourite carrot cake recipe (it's on Allrecipes, called "Sam's Famous Carrot Cake"). The recipe calls for "with juice" and also buttermilk as more liquid. So I decided to use the juice too for this loaf. I took many reviewers advice and baked @ 350F for 70 minutes. Wow! It was perfectly done! Usually if the batter has a lot of liquid, it takes me so long until the inside is done but the outside is burnt. But this time it was no problem at all! I also tried another suggestion and used half white sugar/half brown sugar. And I used half all-purpose flour/half whole wheat flour and added 1/4 cup ground flaxseed which I usually do for quick bread. Super!!

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AQUARIUS

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jun. 16, 2008

I was looking for a different spice quick bread and this was it! I had to change this a bit, to use what I had on hand. I used about a cup and a half of prepared matchstick carrots and omitted the raisins and nuts, as I didn't have any. I thought the recipe looked a bit "wet" and I was afraid that it might have an issue with being raw in the middle. I used one stick of melted unsalted butter and a half cup of vegetable oil instead of the cup and a half of vegetable oil. I also used two tsp., give or take, of pumpkin pie spice. I baked it at 350, instead of 375 because I thought that might be a little too high and cause the not-quite-done center. I was right. About 50 minutes took both loaves to be done perfectly. I also suggest to take a piece of foil big enough to just lay over the breads to keep from getting too brown on top. Very good! Very, very good. My kids inhaled this and asked for more. I'll be sure to make this again, but next time I will add the nuts and raisins.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: May 19, 2008

It took me just over an hour to cook the loaf right through at 190 degrees celcius and I have an electric oven. I have now added this recipe to my book, as it's a keeper!

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Jacqui Brauer

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Reviewed: Oct. 11, 2007

I made it and gave it to my grandmother. She really liked it!

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Coral

Cooking Level: Intermediate

Living In: Fredericton, New Brunswick, Canada

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Reviewed: Oct. 9, 2006

This loaf is very good - not too sweet and very tasty. I followed the recommendations of other members and made the following adjustments: - instead of 2 cups of white sugar I used 1 cup of brown sugar and 1 cup of white sugar -instead of 1.5 cups of oil I used 1/2 cup of apple sauce and 1 cup of oil - added 2 tsp vanilla - baked for about 1 hour and 10 minutes at 350 degrees (I started off at 375 but quickly realized this would be too hot for my oven) I'll be making this one again for sure!

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LINDSEY13

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Jan. 29, 2006

this is great! the modifications I made were adding vanilla (2tsp), and half brown/half white sugar. I also used 1/2 cup applesauce and 1 cup oil. I only added 1 cup of raisins, and am assuming the pineapple is to be drained. I squeezed it out very well before adding. This is a thinner consistency bread so I was concerned that raisins would sink to bottom and slightly scorch but they didn't. Sprayed with "Pam for baking" spray and they slid right out of the pan. I do like a spicier bread so added 1 teaspoon of pumpkin pie spice. I only had the small baby carrots so used 2 cups of shredded carrot. This is super moist and would make great muffins too! Could easily sub. shredded apple for the carrot.

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TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Oct. 10, 2004

These were really good! I made a couple of changes. I substituted light brown sugar for the white, and added 2 tsps of vanilla extract. I baked as muffins...and they are so moist and delicious.

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ACPHIFER

Cooking Level: Intermediate

Home Town: Salem, New Jersey, USA

Living In: Athens, Pennsylvania, USA

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Reviewed: Jun. 6, 2004

I made this loaf in 5 small loaves. It was very easy to make and is very moist and tasty. This is one recipe that I will make over and over again.

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ALESSIA43

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Reviewed: Jun. 7, 2003

Very moist. Great taste too. I had a 1/2 can of mandarin oranges left over, so I put them in the food processor and added them to the mix. I also used golden raisins instead of the regular kind. I also had to cook it a little longer - 14 more minutes at a lower temp of 350. Very easy to make.

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FLUFFY97

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Reviewed: Dec. 7, 2001

I love this bread. Chopping the carrots in a processor made the preparation time quick and simple. I have made it several times. Delicious! Thank you so much. josie

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TATTER

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Reviewed: Mar. 26, 2001

This is a wonderful recipe. It takes time to grate the caarrots but other than that it's very simple to make. I did find that it takes longer than 45 minutes to bake. More like 1 hour, 10 minutes.

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C. PEREZ

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Mary Anne's Moist and Nutty Carrot Loaf

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