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Carrot Bread Recipe
|Sugar||2 Cup (32 tbs)|
|Salad oil||1 1⁄4 Cup (20 tbs)|
|All purpose flour||3 Cup (48 tbs), unsifted|
|Baking powder||2 Teaspoon|
|Soda||1 1⁄2 Teaspoon|
|Ground cinnamon||2 Teaspoon|
|Finely shredded raw carrots||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 5822 Calories from Fat 2687
% Daily Value*
Total Fat 304 g467.4%
Saturated Fat 19.9 g99.3%
Trans Fat 4.9 g
Cholesterol 845.9 mg
Sodium 3823 mg159.3%
Total Carbohydrates 727 g242.3%
Dietary Fiber 23.9 g95.7%
Sugars 416.7 g
Protein 67 g134.2%
Vitamin A 1030.3% Vitamin C 30.4%
Calcium 110.3% Iron 133.2%
*Based on a 2000 Calorie diet
Gradually add oil and continue beating until thoroughly blended.
In a separate bowl, stir together flour, baking powder, soda, salt, and cinnamon until thoroughly blended.
Mix dry ingredients into egg mixture until smooth and well blended.
Stir in the carrots.
Spoon into 2 well-greased 9 by 5-inch loaf pans (or 4 well-greased 1-pound cans, filling them no more than 2/3 full).
Bake in a 350° oven for 1 hour (45 minutes for 1-pound cans) or until a wooden skewer inserted in center comes out clean.