| 1 1/2 | cups shredded carrots (3 medium) |
| 3/4 | cup sugar |
| 1/3 | cup vegetable oil |
| 2 | eggs |
| 3/4 | cup Gold Medal® all-purpose flour |
| 3/4 | cup Gold Medal® whole wheat flour |
| 1/4 | cup coarsely chopped nuts |
| 2 | teaspoons baking powder |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon ground cinnamon |
| 1/2 | teaspoon ground cloves |
| 1. | Heat oven to 350ºF. Grease bottom only of loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches. |
| 2. | Mix carrots, sugar, oil and eggs in large bowl with spoon. Stir in remaining ingredients; pour into pan. |
| 3. | Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. |
|
| Purchase shredded carrots in the produce section of larger supermarkets to save time. |
|
| Tuck a loaf or two of bread in the freezer to be ready when you need it and don’t have time to bake. |
Nutrition Information:
115 ( 45 ); 5 g ( 1 g); 20 mg; 120 mg; 16 g ( 1 g); 2 g 34 %; 0%; 4 %; 4 % 1 ; 1