Carrot Bread

Preparation:  15 min. Cooking: 50 min. Total: 65 min.
Recipe photo
  • 2 Cup buttermilk baking mix
  • 1 1/2 Cup carrots , shredded, lightly packed
  • 3/4 Cup sugar
  • 1/2 Cup nuts , chopped
  • 4 Tbsp all purpose flour
  • 4 Tbsp vegetable oil
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp vanilla extract
  • 3 eggs
Preheat oven to 350 ℉. Grease bottom only of a 9x5 inch loaf pan. Combine all ingredients in a bowl and beat vigorously 30 seconds. Pour into pan. Bake 50-55 minutes, or until a tester inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf with a knife or metal spatula. Remove from pan.
Calories
250 Cal
Fat
12 g
Carbs
31 g
Protein
4.7 g
Fiber
1.8 g
Sugar
16 g
Cholesterol
54 mg
Sodium
330 mg


Nutrients

Fiber     1.8 g
Fat     12 g
Sugar     16 g
Carbs     31 g
Protein     4.7 g
Calories     250 Cal

Fats

Fat, Poly     4.6 g
Fat, Mono     4.4 g
Fat, Sat     1.9 g
Fat, Trans     0.1 g
Fat, Percent     43 %

Vitamins

Vitamin, K     5.1 mcg     4.3 %
Vitamin, A     3400 IU     110 %
Vitamin, B12     0.2 mcg     8.4 %
Niacin     1.4 mg     8.8 %
Riboflavin     0.2 mg     17 %
Vitamin, C     0.8 mg     0.9 %
Vitamin, D     5.2 IU     0.9 %
Vitamin, B6     0.1 mg     4.5 %
Vitamin, E     3 mg     20 %
Panto, Acid     0.4 mg     8.4 %
Choline     35 mg     6.4 %
Thiamin     0.2 mg     14 %

Minerals

Calcium     70 mcg     7 %
Phosphorus     180 mg     26 %
Magnesium     21 mg     4.9 %
Copper     0.1 mcg     9.3 %
Fluoride     10 mcg     250 %
Zinc     0.5 mg     4.3 %
Cholesterol     54 mg     0.2 %
Sodium     330 mg     22 %
Selenium     6.2 mcg     11 %
Manganese     0.3 mg     4.2 %
Potassium     130 mg     2.9 %
Iron     1.1 mg     14 %