Try this Carrot Cake Bread recipe, or contribute your own.
Suggest a better descriptionCombine the sifted flour, cinnamon, baking powder, salt, and baking soda. Sift together and set aside. Combine the sugar and olive oil and beat with electric mixer at medium speed about 2 minutes, or until smooth and well blended. Fold in grated carrots with their juice. Add eggs, one at a time, beating well after each addition. Stir in the chopped nuts. Add 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 minutes. Serve warm. Can be wrapped and stored in refrigerator for up to a week, which improves flavor and makes the cake bread more moist. Bread can be iced with powdered sugar, orange juice, and creamed butter mixture. SWEENEYS - Durango, CO.
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Serving Size: 1 Serving (192g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 569 | ||
Calories from Fat: 136 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.1g | 20 % | |
Saturated Fat 3.5g | 18 % | |
Monounsaturated Fat 8.1g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 352.5mg | 108 % | |
Sodium 282.6mg | 10 % | |
Potassium 125.1mg | 3 % | |
Total Carbohydrate 101.6g | 30 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 101.2g | ||
Protein 10.6g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 569
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