Carrot Honey Loaf

Name: Carrot Honey Loaf
Ingredients: 1 cup junior baby food carrots (or 1 cup Carrot Purée); 1 cup junior baby food carrots (or 1 cup Carrot Purée); 1 cup sugar; 2 eggs (or 1 egg plus 2 egg whites); 2 eggs (or 1 egg plus 2 egg whites); 2 eggs (or 1 egg plus 2 egg whites); ¼ cup canola oil; ¼ cup honey; 1½ cups flour (or 1 cup all-purpose plus ½ cup whole wheat); 1½ cups flour (or 1 cup all-purpose plus ½ cup whole wheat); 1½ cups flour (or 1 cup all-purpose plus ½ cup whole wheat); 1 tsp baking powder; 1 tsp baking soda; ¾ tsp ground cinnamon; 2 Tbsp wheat germ (optional); ½ cup raisins or dried cranberries (optional); ½ cup raisins or dried cranberries (optional)

Preparation info

Yield: 1 loaf (
12
servings).

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

My original recipe called for ¾ cup of oil. This moist, low-fat variation uses only ¼ cup of oil and is low in saturated fat. Make several loaves as gifts for the holidays.

Ingredients

1 cup junior baby food carrots (or 1 cup Carrot Purée)
1

Bread
Vegetarian
Low carb
Low fat
Keto
Very low sodium
Low sodium
Low calorie

Method

Preheat oven to 350°F.

Steel Blade: Process carrots with sugar, eggs, oil and honey for 1 minute, until well blended. Add flour, baking powder, baking soda, cinnamon and wheat germ (if using). Process with 3 or 4 quick on/off pulses, just until flour disappears. Do not o