Step 1 of 8
Carrot Cake Bread
Preheat the oven to 350°F.
Step 2 of 8
Carrot Cake Bread
Spray a 9x5-inch loaf pan with nonstick cooking spray. Set aside.
Step 3 of 8
Carrot Cake Bread
Place the canola oil, brown sugar, granulated sugar, eggs, applesauce, and vanilla extract in a large mixing bowl. Whisk vigorously until smooth and combined.
Step 4 of 8
Carrot Cake Bread
Add the flour, pumpkin pie spice, baking powder, baking soda, and salt to the bowl. Continue whisking until the mixture is just combined. Do not over-mix.
PRO TIP Don't have pumpkin pie spice? Blend your own with a mixture of 9 parts cinnamon, 2 parts ginger powder, 2 parts nutmeg, 1 part allspice and 1 part ground cloves.
Step 5 of 8
Carrot Cake Bread
Fold in the grated carrots, raisins, and walnuts, then pour the batter into prepared the loaf pan.
Step 6 of 8
Carrot Cake Bread
Bake the bread on middle rack of oven until a toothpick inserted in the center comes out clean, 55-65 minutes.
PRO TIP Using an older oven? Rotate the pan halfway through cook time to ensure a more even heat distribution.
Step 7 of 8
Carrot Cake Bread
Check to see that bread is done. Remove from oven or add time as needed.
Step 8 of 8
Carrot Cake Bread
Allow the bread to rest in the pan for 10 minutes, then release the bread from the pan onto a cooling rack. Allow to cool for at least 1 hour before slicing and serving.