From Linderhof’s Kitchen by Martha Meinsen Scott


When we were in the city, sometimes we’d stop at Mimi’s Cafe for I loved their bleu cheese dressing and their muffins and carrot bread.      They’ve been generous by publishing their recipes on line and I make the carrot bread — sometimes for a breakfast bread basket when I have company, sometimes because I like a little sweet bread for our breakfast, and sometimes to be eaten as a dessert or for tea.     But it’s really carrot cake minus the cream cheese frosting!     However, whether you call it bread or cake, it’s a good recipe!




1 ½ c. flour
1 t. Baking soda
2 t. Baking powder
2 t. Cinnamon
½ t. Salt
1 c. vegetable oil
1 ½ c. brown sugar, firmly packed
3 eggs
½ c. chopped pecans (or you can use walnuts)
½ c. canned crushed pineapple, drained
½ c. raisins
1 c. shredded carrots


Mix first five ingredients in a mixing bowl.


In another bowl, whisk together the oil, sugar and eggs


Stir the liquid mixture into the dry mixture and stir until combined.


Add pineapple, nuts, raisins and carrots and stir until it’s all incorporated


Grease and flour a 9 inch square pan and bake in a preheated 350 oven for about 40 minutes.
NOTE:   You can also bake this recipe in four mini-loaves — baking time for these is about 30 minutes, however.
Martha Meinsen Scott is a Fort Scott foodie who creates from her home, called Linderhof.

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