Date Nut Carrot Whole Wheat Bread
|Carrots||2 Medium, scraped (and)|
|Brown sugar||3⁄4 Cup (12 tbs)|
|Butter||1⁄2 Cup (8 tbs), Cut into 6 pieces|
|Orange juice||1⁄4 Cup (4 tbs)|
|Pitted dates||1⁄2 Cup (8 tbs), halved|
|Flaked coconut||3⁄4 Cup (12 tbs)|
|Walnuts||1⁄2 Cup (8 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Whole wheat flour||1 Cup (16 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
Grate the carrots with the shredding disk.
Remove from the bowl and set aside.
Insert the metal blade in the food processor bowl.
Add the sugar, butter, eggs, and salt.
Process until light, about 15 seconds.
Add orange juice.
Process until it is combined.
Add grated carrots, dates, coconut, and walnuts.
Process by turning on and off quickly 3 or 4 times.
Scrape down sides twice.
Stir together the flour, baking powder, and soda.
Add to the bowl.
Process by turning blade on and off quickly 4 or 5 times, until ingredients are combined.
Do not over process, or cake will be tough and nuts and fruits pulverized.
Pour into a greased 9 X 5 inch loaf pan and bake at 350Â°F for about 55 minutes.
Remove from pan and cool on a wire rack.
Slice when completely cool.