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Carrot Tea Bread

Diet.Chef's picture
  All purpose flour 1 Cup (16 tbs)
  Whole wheat flour 1⁄2 Cup (8 tbs)
  Packed dark brown sugar 1 1⁄2 Cup (24 tbs)
  Cinnamon 1 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Baking powder 1⁄4 Teaspoon
  Nutmeg 1⁄4 Teaspoon
  Ground cloves 1 Pinch
  Egg 1 Large
  Egg whites 2
  Vegetable oil 4 Teaspoon
  Unsweetened applesauce 2 3⁄4 Cup (44 tbs)
  Sliced cooked carrots 1⁄2 Cup (8 tbs)
  Dried currants 1⁄2 Cup (8 tbs)

1. Preheat the oven to 400°F; spray two 5 x 3-inch nonstick loaf pans with nonstick cooking spray.
2. In a large strainer, combine the all-purpose flour, wholewheat flour, brown sugar, cinnamon, salt, baking soda, baking powder, nutmeg, and cloves; sift by shaking into a medium bowl.
3. In a food processor, combine the egg and egg whites until frothy, 30 seconds. With the machine running, gradually drizzle in the oil; process 10 seconds longer. Add 3/4 cup of the applesauce and the carrots; process until smooth. Add the flour mixture; pulse 2 times to blend. Add the currants; pulse 4 times to chop.
4. Divide the batter between the loaf pans. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Remove from the pan and cool completely on a rack. Serve with the remaining 2 cups applesauce on the side.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2567 Calories from Fat 268

% Daily Value*

Total Fat 30 g46.7%

Saturated Fat 5 g24.8%

Trans Fat 0 g

Cholesterol 211.5 mg70.5%

Sodium 1982.1 mg82.6%

Total Carbohydrates 566 g188.8%

Dietary Fiber 32.1 g128.5%

Sugars 380.8 g

Protein 38 g75.2%

Vitamin A 6.3% Vitamin C 5.8%

Calcium 29.4% Iron 66.5%

*Based on a 2000 Calorie diet

Carrot Tea Bread Recipe