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Date Nut Carrot Whole Wheat Bread Recipe
|Carrots||2 Medium, scraped (and)|
|Brown sugar||3⁄4 Cup (12 tbs)|
|Butter||1⁄2 Cup (8 tbs), Cut into 6 pieces|
|Orange juice||1⁄4 Cup (4 tbs)|
|Pitted dates||1⁄2 Cup (8 tbs), halved|
|Flaked coconut||3⁄4 Cup (12 tbs)|
|Walnuts||1⁄2 Cup (8 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Whole wheat flour||1 Cup (16 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 3451 Calories from Fat 1545
% Daily Value*
Total Fat 179 g275.8%
Saturated Fat 101.1 g505.6%
Trans Fat 0 g
Cholesterol 664.9 mg
Sodium 2372.5 mg98.9%
Total Carbohydrates 440 g146.6%
Dietary Fiber 42.6 g170.3%
Sugars 216.5 g
Protein 60 g119.4%
Vitamin A 476.6% Vitamin C 66.8%
Calcium 102.2% Iron 103.7%
*Based on a 2000 Calorie diet
Remove from the bowl and set aside.
Insert the metal blade in the food processor bowl.
Add the sugar, butter, eggs, and salt.
Process until light, about 15 seconds.
Add orange juice.
Process until it is combined.
Add grated carrots, dates, coconut, and walnuts.
Process by turning on and off quickly 3 or 4 times.
Scrape down sides twice.
Stir together the flour, baking powder, and soda.
Add to the bowl.
Process by turning blade on and off quickly 4 or 5 times, until ingredients are combined.
Do not over process, or cake will be tough and nuts and fruits pulverized.
Pour into a greased 9 X 5 inch loaf pan and bake at 350Â°F for about 55 minutes.
Remove from pan and cool on a wire rack.
Slice when completely cool.