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MIMI'S CAFE CARROT BREAD

1 1/2 C. all-purpose flour
1 tsp. baking soda
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1 C. vegetable oil
1 C. brown sugar
3 eggs
1/2 C. chopped walnuts
1/2 C. diced canned pineapple, drained
1/2 C. raisins
1 C. 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 350ºF for about 30 minutes. Mini-loaves take about 20 minutes.