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Carrot Bread Recipe
|Oat flour||1 Cup (16 tbs)|
|Brown rice flour/1 cup millet flour and 1/2 cup plus 2 tsp brown rice flour||74 Teaspoon (1 1/2 Cup Plus 2 Teaspoon)|
|Baking powder||3 Teaspoon|
|Plain gelatin||2 Tablespoon (2 Envelopes)|
|Cold water||1⁄4 Cup (4 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
|Safflower oil||1⁄2 Cup (8 tbs)|
|Grated carrots||1 Cup (16 tbs)|
|Chopped dates/Chopped raisins / nuts||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 3112 Calories from Fat 610
% Daily Value*
Total Fat 72 g110%
Saturated Fat 10.8 g53.8%
Trans Fat 0 g
Cholesterol 423 mg
Sodium 2489.2 mg103.7%
Total Carbohydrates 539 g179.8%
Dietary Fiber 36.4 g145.8%
Sugars 132.5 g
Protein 101 g202.4%
Vitamin A 11.6% Vitamin C 3.3%
Calcium 147.3% Iron 128.2%
*Based on a 2000 Calorie diet
Stir gelatin into cold water and dissolve over low heat.
Lightly beat eggs.
Slowly add molasses, honey, oil, and gelatin.
Stir in carrots and fruit.
Blend in dry ingredients.
Batter should be medium-stiff.
Spoon into two well-greased 5 x 3-inch loaf pans or one 8 x 4-inch pan.
Bake at 350° 30-35 minutes for the small loaves or 60 minutes for the large loaf.
Bread should be lightly browned and a toothpick inserted into the center of loaf should come out clean.
Turn out onto a wire rack to cool.