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Carrot-Raisin Loaf

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Submitted by guybraxton

YIELD

1 loaf

PREP

10 min

COOK

60 min

READY

70 min

Ingredients

1 237
CUP ML WHOLE-WHEAT FLOUR
whole wheat
1 5
TEASPOON ML BAKING SODA
2 1E+1
TEASPOONS ML BAKING POWDER
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML NUTMEG
ground
½ 2.5
TEASPOON ML CINNAMON
ground
2 2
LARGE LARGE EGGS
slightly beaten
79
CUP ML HONEY
1 237
CUP ML YOGURT
lemon, low fat
2 3E+1
TABLESPOONS ML CANOLA OIL
½ 118
CUP ML CARROTS
shredded
½ 118
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 219g (7.7 oz)
Amount per Serving
Calories 493 22% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 114mg 38%
Sodium 512mg 21%
Total Carbohydrate 30g 30%
Dietary Fiber 6g 23%
Sugars g
Protein 27g
Vitamin A 58% Vitamin C 3%
Calcium 17% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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