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Dutch Carrot Bread Recipe
|Flour||2 Cup (32 tbs)|
|Baking soda||2 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Vegetable oil||1 1⁄2 Cup (24 tbs)|
|Vanilla extract||2 Teaspoon|
|Carrots||2 Cup (32 tbs), finely grated|
Serving size: Complete recipe
Calories 5349 Calories from Fat 3078
% Daily Value*
Total Fat 348 g535.5%
Saturated Fat 48.1 g240.3%
Trans Fat 0 g
Cholesterol 634.4 mg211.5%
Sodium 3129.2 mg130.4%
Total Carbohydrates 522 g173.9%
Dietary Fiber 16.6 g66.3%
Sugars 315.1 g
Protein 47 g94.6%
Vitamin A 870.2% Vitamin C 25.5%
Calcium 25.6% Iron 86.5%
*Based on a 2000 Calorie diet
Sift flour, baking soda, cinnamon and sugar together into a large bowl.
Stir with a spoon.
Make a well in center with the back of the spoon.
Place eggs in well and beat just the eggs with a rotary beater or electric hand mixer until thoroughly blended.
Try to keep dry ingredients on the side of the bowl.
Add vegetable oil and beat thoroughly with eggs, again trying to keep dry ingredients on the side of the bowl.
Add vanilla to egg-oil mixture.
Beat in flour mixture until all ingredients are combined and smooth.
Fold carrots into mixture.
Pour mixture into prepared loaf pans.
Bake each loaf, uncovered, on medium for 10 minutes.
Bread is done when a toothpick inserted in the bread comes out clean.
Allow bread to cool 10 minutes before removing from loaf pans.