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Orange Carrot Tea Bread With Caraway Recipe
|Sifted all purpose flour||2 1⁄2 Cup (40 tbs)|
|Double acting baking powder||2 1⁄2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|Grated carrot||2 Cup (32 tbs) (About 3 Large Ones)|
|Carrot||2 Cup (32 tbs), grated|
|Chopped walnuts||1 Cup (16 tbs)|
|Caraway seed||1 Teaspoon|
|Eggs||2 Large, lightly beaten|
|Eggs||2 Large, beaten|
|Unsalted butter||1 , melted|
|Orange juice||1⁄2 Cup (8 tbs)|
|Grated orange zest||1 Tablespoon|
|Orange zest||1 Tablespoon, freshly grated|
Serving size: Complete recipe
Calories 4991 Calories from Fat 2470
% Daily Value*
Total Fat 278 g427.4%
Saturated Fat 77.6 g387.9%
Trans Fat 0 g
Cholesterol 1088.9 mg
Sodium 3251.9 mg135.5%
Total Carbohydrates 534 g178.1%
Dietary Fiber 52 g208%
Sugars 233.3 g
Protein 108 g215.1%
Vitamin A 939.1% Vitamin C 198.3%
Calcium 145.3% Iron 167.5%
*Based on a 2000 Calorie diet
Stir in the sugar, the carrot, the walnuts, and the caraway seed.
In another bowl beat together the eggs, the butter, the orange juice, and the orange zest.
Stir the liquid ingredients into the flour mixture until the mixture is combined.
Pour the batter into a well-greased 9 by 5 by 3-inch loaf pan and bake the bread in a preheated 350° F. oven for 50 minutes to 1 hour, or until a cake tester inserted in the center comes out clean.
Let the bread cool in the pan on a rack for 5 minutes, invert it onto the rack, and let it cool completely.