Preheat oven to 350F.

Spray a 9x5x3-inch glass loaf pan with Baker's Release spray.

I use canned carrots and drain them well or you can steam some if you prefer.

Mash carrots with a fork then whisk in the eggs, and add vanilla and buttermilk.

Separately, stir up the flour, sugar, baking powder, salt and cinnamon.

Combine with wet ingredients until well mixed.

Fold in the raisins and walnuts and spread the batter evenly in the loaf pan.

Bake for 60-70 minutes or until the bread tests done in the center with a toothpick.

Cool in pan ten minutes, then turn out the loaf and finish cooling on a wire rack.