Preheat oven to 350 degrees. Spray a 9x5-inch loaf pan with nonstick spray; set aside.
Mmm... carrot bread. Do we serve this for breakfast or dessert? It has vegetables in it... right?
Servings and Ingredients
|¾ c.||Hy-Vee canola oil|
|2||Hy-Vee large eggs|
|1 c.||Hy-Vee granulated sugar|
|½ tsp.||Hy-Vee vanilla extract|
|1 ½ c.||Hy-Vee all-purpose flour|
|1 tsp.||Hy-Vee baking soda|
|1 tsp.||Hy-Vee ground cinnamon|
|¼ tsp.||Hy-Vee salt|
|1 c.||carrots, finely shredded|
|½ c.||Hy-Vee chopped pecans|
Things To Grab
- 9x5-inch loaf pan
- Hy-Vee nonstick cooking spray
- Electric mixer
- Wooden toothpick
Beat together oil, eggs, sugar, and vanilla. Slowly beat in flour, baking soda, salt, cinnamon, and nutmeg. Fold in carrots and pecans. Pour into prepared pan.
Bake 50 to 60 minutes or until a toothpick inserted near center comes out clean. Cool completely on a wire cooling rack. Cut into slices when ready to serve.
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 25mg
- Sodium: 130mg
- Total Carbohydrates: 19g
- Protein: 2g
Hy-Vee Test Kitchen