Recipe courtesy of Michele Urvater
Carrot Bread
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 304
- Total Fat
- 13
- Saturated Fat
- 8
- Carbohydrates
- 45
- Dietary Fiber
- 1
- Sugar
- 29
- Protein
- 4
- Cholesterol
- 77
- Sodium
- 215
Ingredients
1 3/4 cups all purpose flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda
Salt
1/4 teaspoon each ground cinnamon, nutmeg and ginger
1 1/2 sticks unsalted butter
1 cup sugar
1/3 cup honey
3 large eggs, lightly beaten
1 teaspoon grated orange zest
1/4 cup orange juice
Generous cup of grated peeled carrots
1/2 cup raisins
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.