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Carrot Bread Recipe
|Whole wheat flour||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Baking soda||1 Teaspoon|
|Baking powder||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Carrots||2 Cup (32 tbs), grated|
|Raisins||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 2479 Calories from Fat 1085
% Daily Value*
Total Fat 123 g188.8%
Saturated Fat 17.9 g89.3%
Trans Fat 0 g
Cholesterol 423 mg
Sodium 3076.2 mg128.2%
Total Carbohydrates 329 g109.6%
Dietary Fiber 21.7 g86.7%
Sugars 204.3 g
Protein 32 g64.9%
Vitamin A 865.5% Vitamin C 27.8%
Calcium 66.6% Iron 58.6%
*Based on a 2000 Calorie diet
Combine flours, sugars, baking soda, baking powder, cinnamon and salt in medium mixing bowl.
Add remaining ingredients except carrots and raisins.
Beat at low speed until just blended.
Stir in carrots and raisins.
Pour into loaf dish.
Place loaf dish on saucer or roasting rack in oven.
Microwave at MEDIUM-HIGH (70%) 6 minutes.
Cover ends of loaf dish with 2-inch strips of aluminum foil and mold to fit around handles.
Microwave at MEDIUM-HIGH (70%) until no uncooked batter can be seen through bottom of dish and wooden pick inserted in center comes out clean, 3 to 8 minutes.
Cool on countertop 5 minutes.
Remove from dish.
Store in refrigerator.