Carrot Cake Bread Recipe
Servings: 6
Ingredients
- 1 3/4 c. Sifted cake flour (or possibly 1 1/2 c. all-purpose Flour, sifted)
- 1 tsp Grnd cinnamon
- 1 tsp Baking pwdr
- 3/4 tsp Salt
- 1/2 tsp Baking soda
- 1 c. Sugar
- 3/4 c. Extra virgin olive oil
- 1 c. Raw carrots, finely grated
- 2 x Large eggs
- 1/2 c. Pecans, finely minced
Directions
- Combine the sifted flour, cinnamon, baking pwdr, salt, and baking soda.
- Sift together and set aside. Combine the sugar and extra virgin olive oil and beat with electric mixer at medium speed about 2 min, or possibly till smooth and well blended. Mix in grated carrots with their juice. Add in Large eggs, one at a time, beating well after each addition. Stir in the minced nuts. Add in the dry ingredients and mix well. Grease and dust with flour tow 9-inch cake pans.
- Pour in batter and bake in a preheated 350 F oven 55-60 min. Serve hot. Can be wrapped and stored in refrigerator for up to a week, that improves flavor and makes the cake bread more moist. Bread can be iced with powdered sugar, orange juice, and creamed butter mix.
- SWEENEY'S - Durango, CO.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 142g | |
| Recipe makes 6 servings | |
| Calories 578 | |
| Calories from Fat 286 | 49% |
| Total Fat 32.49g | 41% |
| Saturated Fat 4.6g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 643mg | 27% |
| Potassium 147mg | 4% |
| Total Carbs 67.47g | 18% |
| Dietary Fiber 1.9g | 6% |
| Sugars 34.65g | 23% |
| Protein 5.98g | 10% |
