Carrot-Raisin Loaf Recipe

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Carrot-Raisin Loaf Ingredients

1 cup whole-wheat four
1 cup unbleached all-purpose
1 flour
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg
1/2 tsp ground cinnamon
2 large eggs, slightly beaten
1/3 cup honey
1 cup lowfat lemon yogurt
2 tbsp canola oil
1/2 cup shredded carrots
1/2 cup chopped raisins

A Recipe for
Carrot-Raisin Loaf

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Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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When baking, follow directions. When cooking, go by your own taste.
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Anyhow, the hole in the doughnut is at least digestible.
H.L. Mencken

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Carrot-Raisin Loaf

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Carrot-Raisin Loaf Directions

Preheat the oven to 325 degrees F. (165 degrees C.). Grease a 9 X
5-inch loaf pan and set it aside. In a large bowl, stir together the
whole wheat flour, the unbleached flour, soda, baking powder, salt,
nutmeg, and cinnamon. In a medium bowl combine the eggs, honey,
yogurt and oil. Add to the dry mixture and stir until well blended.
Stir in the carrots and raisins. Bake in the preheated oven for 45 to
50 minutes or until a wooden pick inserted in the center comes out
clean. Cool in the pan for 10 minutes and then turn out onto a
cooling rack to finished cooling.

Each slice contains:
Tot Sat. Cal. Prot. Carb. Fib. Fat
Fat Chol Sodium 173 5 G 32 G 2 G 4 G 1 G 36 Mg 236 Mg

Serves: 1

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Carrot-Raisin Loaf Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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