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Carrot Raisin And Pecan Bread Recipe
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1 Tablespoon|
|Ground cinnamon||1 Teaspoon|
|Ground allspice||1⁄2 Teaspoon|
|Carrots||2 Medium, peeled and shredded|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Egg white||1 Large|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Evaporated skim milk||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
|Chopped pecans||1⁄2 Cup (8 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2970 Calories from Fat 1066
% Daily Value*
Total Fat 123 g189%
Saturated Fat 15.2 g75.9%
Trans Fat 0 g
Cholesterol 225.1 mg
Sodium 2463.6 mg102.7%
Total Carbohydrates 435 g144.9%
Dietary Fiber 22.2 g88.8%
Sugars 205.6 g
Protein 49 g98.6%
Vitamin A 418.2% Vitamin C 18.4%
Calcium 154.6% Iron 101.9%
*Based on a 2000 Calorie diet
Lightly grease a 9" x 5"x 3" loaf pan and set aside.
In a large bowl, stirtogetherthe flour, baking powder, cinnamon, allspice, and salt.
2 In a medium-size bowl, stir to gether the carrots, oil, egg, egg white, sugar, milk, and vanilla.
Add the carrot mixture to the dry ingredients and stir until just combined.
Fold in the raisins and pecans.
3 Pour the batter into the prepared loaf pan and bake for 1 hour or until a toothpick inserted in the center comes out clean.
Let the loaf cool in the pan for 5 minutes, then turn it out onto a rack to cool completely.