Mimi's Cafe Carrot Bread 1 1/2 cups all-purpose flour 1 teaspoon baking soda 2 teaspoons baking powder 1 teaspoon cinnamon 1/2 teaspoon salt 1 cup vegetable oil 1 cup brown sugar 3 eggs 1/2 cup chopped walnuts 1/2 cup diced canned pineapple, drained 1/2 cup raisins 1 cup finely shredded carrots Sift first five ingredients into a mixing bowl. In a separate bowl, whisk together the oil, sugar and eggs. Stir the liquid mixture into the flour; mix well. Ad the next four ingredients; stir again. Grease and flour a 9-inch square pan or four mini-loaf pans. Fill the pans 2/3 full with batter. Bake at 350 degrees F for about 30 minutes. Mini-loaves take about 20 minutes.