Pour the batter evenly into loaf or cake pans and sprinkle the remaining sugar-cinnamon mixture on the top.
Bake for 20-25 minutes or until the tops are golden and a toothpick inserted in the center of the bread comes out clean.
Reduce prep time by shredding carrots and chopping the apple in a food processor. Make it even healthier by substituting 1 cup all-purpose flour with whole wheat flour. You can also substitute ¾ crushed pineapple (with juice) for the applesauce. Swap out raisins for dried currants, dried blueberries or dried cranberries (or a combination of all three). These muffins freeze nicely as well.