Carrot Raisin Bread
Angie McGowan
A vegetable staple in loaf-form, full of nutrition and color.
Ingredients
- 1 1/2 cups finely shredded carrots
- 1 cup sugar
- 2 Tbs molasses (optional)
- 1/2 tsp kosher salt
- 1 egg
- 1/2 cup vegetable oil
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup raisins
- 1/2 cup roasted walnuts (optional)
Directions
- Preheat oven to 350°F. Add shredded carrots to large mixing bowl. Add sugar, molasses (if desired), salt, egg, and oil. Mix very well.
- In another bowl, sift together flour, baking soda, baking powder, cinnamon, and nutmeg. Stir together until just combined. Then stir in raisins and walnuts (if desired).
- Bake in a loaf pan for 50 to 60 minutes or until bread passes the toothpick test.
Nutrition Facts
Calories 648
Calories from Fat 268 (41%)
(47%)Total Fat 31g
(13%)Saturated Fat 3g
Polyunsaturated Fat 12g
Monounsaturated Fat 14g
(14%)Cholesterol 42mg
(41%)Sodium 993mg
(13%)Potassium 446mg
Total Carbohydrate 92g
(12%)Dietary Fiber 3g
Sugars 55g
Sugar Alcohols 0g
(15%)Protein 8g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.