Carrot Bread
Adapted from
Oster Kitchen Center
12 servings
| 1 1/2 c unbleached flour | 1/4 tsp salt | ||
| 1 1/2 c carrots, shredded | 3/4 c water | ||
| 3/4 c granulated sugar | 2 whole eggs | ||
| 1/4 c walnuts, chopped | 2 tbsps olive oil | ||
| 2 tsps cinnamon | 1 tsp pure vanilla extract | ||
| 1 1/2 tsps baking soda |
Preheat oven to 350. Prepare a 8"x 5" loaf pan with cooking spray; set aside. In a mixing bowl, combine flour, carrots, sugar, walnuts, cinnamon, baking soda, and salt. Add water, eggs, oil, and vanilla extract. Mix until all is moistened. Pour batter into prepared. Bake for one hour, or until toothpick inserted in center comes out clean.
Recipe doubles well.
| Calories | 157 | %CFF | 27 % | |
| Total Fat | 5 g | Saturated Fat | 0.7 mg | |
| Protein | 3 g | Cholesterol | 31 g | |
| Carbohydrates | 14 g | Sodium | 167 mg | |
| Sugars | 13 g | Fiber | 1 g | |
|
3.4 WW Points | ||||
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