Ingredients
2 C. Brown Sugar, Packed (2 cups sugar + 2 Tbsp. molasses)
3 Eggs (3 T. dry powdered Eggs + 1/3 C. Water…if you want a really fun trick use your left over carrot or rasin water to add to the egg powder)
2 C. Carrots, Finely Grated (1 C. Dehydrated Carrots. Pulse in blender before re-hydrating to make them smaller pieces. They take 20 minutes in cold water to rehydrate so if you need them sooner, simply put them in warmer water.)
1 C. Crushed Pineapple, Drained (If you have orange juice you’ll be serving, then drain the pineapple juice into your orange juice for a fun tropical blend orange juice!)
1 C. Raisins (I soak mine like I did with the oatmeal raisin cookies)
Directions
1Preheat oven to 350.
2Grease and flour 2 bread pans, 1 bundt pan, or 2 muffin pans (12 each) with vegetable cooking spray.
3Beat together brown sugar, oil and eggs (no need to reconstitute eggs before adding to this mix).
4Stir in carrots and pineapple. blend together dry ingredients; stir into batter thoroughly.
5Add vanilla, raisins, and nuts.
6Pour into prepared pan.
7Bake bread pans for 45-40 minutes, muffins for 20 minutes, and bundt pan 1 hour or until done.
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