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Carrot Yogurt Loaf Recipe
|Whole wheat flour||1 Cup (16 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Ground nutmeg||1 Pinch|
|Low fat plain yogurt||1⁄2 Cup (8 tbs)|
|Egg||1 Large (At Room Temperature)|
|Vegetable oil||2 Tablespoon|
|Vanilla extract||1 Teaspoon|
|Grated carrot||1 Cup (16 tbs)|
|Golden raisins||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1904 Calories from Fat 364
% Daily Value*
Total Fat 41 g63.6%
Saturated Fat 7.5 g37.5%
Trans Fat 0 g
Cholesterol 218.3 mg
Sodium 1972.3 mg82.2%
Total Carbohydrates 351 g117%
Dietary Fiber 26.2 g104.7%
Sugars 136.2 g
Protein 47 g94%
Vitamin A 6.3% Vitamin C 6%
Calcium 115.3% Iron 84%
*Based on a 2000 Calorie diet
Spray an 8 3/8 by 4 3/8 by 2 5/8 inch loaf pan with nonstick vegetable cooking spray.
Stir together the flours, sugar, baking powder, baking soda, salt, cinnamon and nutmeg.
In another bowl stir together the yogurt, egg, oil and vanilla.
Make a well in the center of the flour mixture, add the yogurt mixture and stir just to combine.
Stir in the carrot and raisins.
Turn the batter into the prepared pan and smooth the top.
Bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean.
Remove the pan to a wire rack.
Cool for 10 minutes, then remove the bread from the pan and finish cooling it on the rack.
Cool completely before serving or wrapping in transparent wrap and foil for freezing.