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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 125.1
  • Total Fat: 3.0 g
  • Cholesterol: 17.7 mg
  • Sodium: 225.9 mg
  • Total Carbs: 23.2 g
  • Dietary Fiber: 2.6 g
  • Protein: 3.2 g

View full nutritional breakdown of Clean Eating Carrot Bread calories by ingredient
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Clean Eating Carrot Bread

Submitted by: PAG2809
Clean Eating Carrot Bread

Introduction

From Clean Eating Magazine From Clean Eating Magazine
Number of Servings: 12

Ingredients

    1.5 cups whole wheat flour
    1.5 cups shredded carrots
    .25 cup raisins
    1/2 cup sucanet or agave nectar
    2 tsp cinnamon
    .5 tsp nutmeg
    1.5 tsp baking soda
    .25 tsp sea salt
    1 whole egg
    1 egg white
    2 tbsp olive oil
    .75 cup water

    glaze:
    2 tbsp unfiltered apple juice
    2 tbsp agave nectar
    .5 tsp vanilla extract

Directions

Combine flour, carrots, raisins, sucanet (I used agave nectar because that's what I had), cinnamon, nutmeg, baking soda, and salts in large mixing bowl and mix well. Make a well in the center of the mixture and add egg, egg white, oil, and 3/4 cup water. Stir until well mixed. Pour batter into loaf pan coated with cooking spray. Bake at 350 for 45 to 50 minutes. While its cooling, combine glaze ingredients in a small bowl and pour over top of carrot bread. After it cools completely, cut into 1/2 inch slices.

Number of Servings: 12

Recipe submitted by SparkPeople user PAG2809.





TAGS:  Snacks | Snack | Snacks Snack |

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Member Ratings For This Recipe


  • Very Good
    2 of 2 people found this review helpful
    I tried another recipe for Carrot Bread but this one is so much better. I use honey as a sweetener and coconut oil instead of olive oil. I also changed the serving size to eight pieces as it is rather moist and difficult to cut into 12 pieces. At 8 servings the calories count per serving is 187. - 8/30/09

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  • Incredible!
    1 of 1 people found this review helpful
    This was really good and moist w/o the glaze! Following the reviews, I used agave necter, dried cranberries, and tossed in some chopped appricots. Sliced and wrapped for grab-n-go breakfast. Definately a keeper! Think I'll try it as muffins next time (that'll cut down on the calories). - 8/7/13

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  • Incredible!
    1 of 1 people found this review helpful
    I skipped the glaze, still moist and yummy! I, too, could not stop at one slice... may be the downfall! - 3/28/11

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  • Incredible!
    1 of 1 people found this review helpful
    OMG- I just made this, subbing dried cranberries and apricots for the raisins. So yummy, I couldn't stop at one serving- oops! - 8/8/09

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  • This recipe is perfect forusing the carrot/beet/apple pulp from juicing in the morning. The bread is moist and tasty. - 9/4/10

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  • Okay I'm changing my previous comment/rating. It's still wonderful, but the rest was perfectly raisined =) Apparently only the end was lacking in the raisin department! - 9/15/09

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  • How do you make the glaze? - 3/19/09

    Reply from PAG2809 (3/21/09)
    Just combine the ingredients in a small bowl and pour it over the carrot bread while it cools. Then cut and enjoy.


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  • sounds good, I think I will try this - 3/17/09

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  • Moist, sweet, delicious recipe! My husband and his co-workers loved these and wanted the recipe. Thanks for posting this! - 3/9/09

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