Ingredients
- 1½ cups Flour
- 1 teaspoon Baking Soda
- 1½ teaspoon Cinnamon
- 2 Eggs
- ¾ cup Sugar
- ½ cup Oil
- 3 Carrots Large; 1 cup mashed
- ½ cup Raisins Or cranberries; optional
Equipment
- Oven
- Stovetop
- Medium Pot
- Large Bowl
- Medium Bowl
- Small Bowl
- 9×5-inch Loaf Pan
Instructions
- Preheat oven to 350°F.
- Wash and chop 3 large carrots.
- Place chopped carrots in a pot over medium-high heat with about 2 cups of water, and cook for about 10 minutes or until tender.
- Remove carrots from water and mash in a separate dish.
- Combine flour, baking soda, and cinnamon in a medium bowl.
- Beat the eggs. Mix in sugar, oil, and mashed carrots in a large bowl.
- Gradually add the flour mixture to the carrot mixture and stir until combined.
- If using, add ½ cup raisins or dried cranberries to the mixture.
- Pour into a greased 9×5-inch loaf pan and bake for 55–60 minutes.
Video
Nutrition
Nutrition Facts
Carrot Bread
Amount per Serving
Calories
246
Calories from Fat 108
% Daily Value*
Fat
12
g
18
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
7
g
Cholesterol
33
mg
11
%
Sodium
135
mg
6
%
Potassium
92
mg
3
%
Carbohydrates
31
g
10
%
Fiber
1
g
4
%
Sugar
16
g
18
%
Protein
3
g
6
%
Vitamin A
3106
IU
62
%
Vitamin C
1
mg
1
%
Calcium
17
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword All-Purpose Flour, AP Flour, Canola Oil, Carrot, Carrots, Cinnamon, Eggs, Flour, Ground Cinnamon, Sugar