Carrot Raisin Bread Recipe


Health IndexHealthyCuisine
DishMain Ingredient


 Grated raw carrots1 1⁄2 Cup (24 tbs) (About 2 Medium Ones)
 Milk1 Cup (16 tbs)
 Butter/Margarine3 Tablespoon
 Active dry yeast/2 cakes compressed yeast1⁄2 Ounce (2 Packages)
 Warm water1 Cup (16 tbs)
 Sugar2 Tablespoon
 Salt2 Teaspoon
 Honey2 Tablespoon
 Grated orange peel2 Tablespoon
 Nutmeg1⁄2 Teaspoon
 Ground cloves1 1⁄4 Pinch (Generous Pinch)
 Egg1 , beaten
 Unbleached all purpose flour6 1⁄2 Cup (104 tbs)
 Seedless raisins1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 4649 Calories from Fat 530

% Daily Value*

Total Fat 61 g93.2%

Saturated Fat 31.2 g156.1%

Trans Fat 0 g

Cholesterol 330.8 mg

Sodium 4258.6 mg177.4%

Total Carbohydrates 916 g305.2%

Dietary Fiber 43.7 g174.9%

Sugars 187.3 g

Protein 118 g236.8%

Vitamin A 792.3% Vitamin C 98.8%

Calcium 66.8% Iron 270.4%

*Based on a 2000 Calorie diet


Grate carrots and set aside.
Heat milk and butter in small saucepan over low heat just until butter is melted.
Sprinkle yeast over warm water in a large warm mixing bowl.
Stir until it's dissolved.
Blend in sugar, salt, honey, orange peel, spices, egg and warmed milk.
With wooden spoon, beat in 3 cups of the flour then beat in carrots and raisins.
Blend in 3 more cups of flour until dough is smooth.
Turn out onto a board sprinkled with part of the remaining 1/2 cup flour.
Knead, adding flour as necessary until dough is smooth, springy, and no longer sticky.
Grease a large bowl with oil, put dough in it, and turn to coat evenly.
Cover with foil, then a folded towel.
Place in a warm spot and let rise until doubled in bulk, about 1 hour.
Slap raised dough on board to remove any air bubbles and shape into a smooth loaf.
Place in 2 greased loaf pans (8 1/2 x 4 1/2 x 2 1/2 inches).
Bake at 400°F about 30 minutes, until richly browned and bread sounds hollow when rapped with your knuckles.
Turn out of pan onto wire rack to cool.
Great for spreads, sandwiches or toast.