Recipe courtesy of Michele Urvater
Recipe courtesy of Michele Urvater
Show:
Cooking Monday-Friday
Episode:
Sunday Baking for M-F Lunch Boxes
Carrot Bread
Getting reviews...
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 304
- Total Fat
- 13 g
- Saturated Fat
- 8 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 1 g
- Sugar
- 29 g
- Protein
- 4 g
- Cholesterol
- 77 mg
- Sodium
- 215 mg
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 304
- Total Fat
- 13 g
- Saturated Fat
- 8 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 1 g
- Sugar
- 29 g
- Protein
- 4 g
- Cholesterol
- 77 mg
- Sodium
- 215 mg
Ingredients
Directions
- Preheat oven to 350 degrees. Lightly butter a 9 x 5 inch loaf pan
- In a mixing bowl, whisk together flour, baking powder, baking soda, pinch of salt and spices. In another mixing bowl cream butter and sugar until light. Add honey, eggs, 1 by 1, orange zest and juice. Fold wet ingredients into dry ingredients. Add carrots and raisins to batter and transfer it to prepared loaf pan and bake in middle of oven for 45 minutes or until a toothpick when inserted in center comes out dry. Rest on a rack for 15 minutes; turn out, cool on a rack.
