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Carrot Raisin Bread

Carrot Raisin Bread
Just like the popular Carrot Raisin Salad, this bread has the subtle tang of mayonnaise combined with the sweetness of carrots and raisins.
Yield 1 (9×5-inch) loaf



  • 3 cups bread flour, divided
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 3 tablespoons granulated sugar
  • 1 1/2 teaspoons table salt
  • 3/4 cup plus 1 tablespoon water (120-130°F)
  • 3 tablespoons mayonnaise
  • 1/2 cup grated carrots
  • 1/3 cup raisins


  • In stand mixer bowl, add 1 cup flour, yeast, sugar and salt; mix well. Add warm water and mayonnaise to flour mixture. Using a paddle attachment, blend on low speed for 30 seconds; beat on medium speed for 4 minutes.
  • Switch to dough hook attachment. Gradually stir in carrots, raisins and enough remaining flour to make a firm dough. Knead until smooth and elastic, about 5 to 7 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle.
  • Prepare pan: Grease one 9×5-inch bread pan; set aside.
  • Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14×7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and taper ends to seal. Place in prepared pan. Cover; let rise until indentation remains after touching.
  • Preheat oven to 375ºF.
  • Bake for 30 to 40 minutes. Remove from pan; cool on wire rack.


Get Bread Machine Method here.
Photo by Stephie Cooks.

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Review & Comments

Cassandra | Reply

5 stars
Perfect result. I have doubled the quantity, added a few more raisins and followed the steps. The ingredients are perfectly adjusted on this recipe, no need to do any final adjustment. Already shared the link with my cousin who likes to bake too!

Jeff Frerichs | Reply

5 stars
One of my new favorite breads to make, I just love it toasted with peanut butter & honey.

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