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Carrot-Nut Bread

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Carrot-Nut Bread
  • Prep 15 min
  • Total 3 hr 25 min
  • Servings 1
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Gift someone with a golden 24-“karat” gem of a quick bread!
Updated May 18, 2005

Ingredients

  • 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
Make With
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 350°F. 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Purchase shredded carrots in the produce section of larger supermarkets to save time.
  • tip 2
    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

115 Calories, 5 g Total Fat, 2 g Protein, 16 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
115
Calories from Fat
45
Total Fat
5 g
Saturated Fat
1 g
Cholesterol
20 mg
Sodium
120 mg
Potassium
70 mg
Total Carbohydrate
16 g
Dietary Fiber
1 g
Protein
2 g
% Daily Value*:
Vitamin A
34%
34%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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