Carrot-Raisin Loaf
Yield
1 loafPrep
10 minCook
60 minReady
70 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
whole-wheat flour
whole wheat |
|
| 1 | cup |
unbleached all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
nutmeg
ground |
|
| ½ | teaspoon |
cinnamon
ground |
|
| 2 | large |
eggs
slightly beaten |
|
| ⅓ | cup |
honey
|
|
| 1 | cup |
yogurt
lemon, low fat |
|
| 2 | tablespoons |
canola oil
|
|
| ½ | cup |
carrots
shredded |
|
| ½ | cup |
raisins, seedless
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
whole-wheat flour
whole wheat |
|
| 237 | ml |
unbleached all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
nutmeg
ground |
|
| 2.5 | ml |
cinnamon
ground |
|
| 2 | large |
eggs
slightly beaten |
|
| 79 | ml |
honey
|
|
| 237 | ml |
yogurt
lemon, low fat |
|
| 3E+1 | ml |
canola oil
|
|
| 118 | ml |
carrots
shredded |
|
| 118 | ml |
raisins, seedless
chopped |
|
Directions
Preheat the oven to 325℉ (160℃).
(165 degrees C.). Grease a 9 X 5-inch loaf pan and set it aside.
In a large bowl, stir together the whole wheat flour, the unbleached flour, soda, baking powder, salt, nutmeg, and cinnamon.
In a medium bowl combine the eggs, honey, yogurt and oil.
Add to the dry mixture and stir until well blended.
Stir in the carrots and raisins.
Bake in the preheated oven for 45 to 50 minutes or until a wooden pick inserted in the center comes out clean.
Cool in the pan for 10 minutes and then turn out onto a cooling rack to finished cooling.
