Carrot Bread
I came across this recipie and just had to share; simply delicious and super easy to make! The aroma while baking is mouthwatering!
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup sugar
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 cup whole wheat flour
- 1/2 cup all purpose flour
- 3/4 cup unsweetened applesauce
- 1 cup shredded raw carrots
- 1/4 cup shelled walnuts, chopped
- Carbohydrate 16.4031685766529 g
- Cholesterol 122.450833479227 mg
- Fat 19.1324209856281 g
- Fiber 2.07618109647359 g
- Protein 4.98901566790024 g
- Saturated Fat 10.5111937809916 g
- Serving Size 1 1 Serving (88g)
- Sodium 866.904241802344 mg
- Sugar 14.3269874801793 g
- Trans Fat 1.55904088455277 g
- Calories 247 calories
Preheat oven to 350 degrees. Lightly coat a loaf pan with vegetable oil spray, then dust with flour. Mix sugar and applesauce in a bowl. Combine dry ingredients and add to applesauce mixture. Add carrots, vanilla and walnuts. Beat eggs slightly and add to mixture; mix well. Pour into pan and bake for 50 minutes. Makes 12 slices (each slice equivalant to 156 calories and 3 grams fat). Variations - Substitute 1 cup shredded raw zucchini instead of carrots - Add 1/2 cup crushed pineapple (in juice, drained) to batter. Total time of 1 hour includes prep.
