Easy Carrot Loaf Recipe
Ingredients
| Flour | 1 1⁄2 Cup (24 tbs) | |
| Baking powder | 1 Teaspoon | |
| Soda | 1 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Salt | 1⁄4 Teaspoon | |
| Seedless raisins | 1⁄2 Cup (8 tbs) | |
| Pecans | 1⁄4 Cup (4 tbs), chopped | |
| Sugar | 1 Cup (16 tbs) | |
| Corn oil | 2⁄3 Cup (10.67 tbs) | |
| Eggs | 2 | |
| Vanilla | 1⁄2 Teaspoon | |
| Carrots | 1 1⁄2 Cup (24 tbs), grated |
Nutrition Facts
Serving size: Complete recipe
Calories 3544 Calories from Fat 1658
% Daily Value*
Total Fat 189 g290.4%
Saturated Fat 17.8 g89%
Trans Fat 0.5 g
Cholesterol 423 mg141%
Sodium 2534 mg105.6%
Total Carbohydrates 444 g147.9%
Dietary Fiber 19.6 g78.2%
Sugars 265.2 g
Protein 40 g79.4%
Vitamin A 651.9% Vitamin C 23.2%
Calcium 63.3% Iron 81.3%
*Based on a 2000 Calorie diet
Directions
Mix the raisins and pecans and dredge with 2 tablespoons flour mixture.
Mix the sugar and oil in a bowl until blended, then beat in the eggs and vanilla.
Add the flour mixture and carrots and mix well.
Stir in the raisin mixture and turn into a greased 9x5 x 3-inch pan.
Bake at 350 degrees for 1 hour to 1 hour and 10 minutes.
Cool in pan on a rack.
Chef
