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Carrot-Honey Bread

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Cook Time 50 minutes
Total Time 50 minutes
Course Breads and Muffins, Breakfast and Brunch, Brunch, Cooking for a Crowd, Desserts, Snacks, Sweets, Vegetarian
Cuisine Canada, North America, United States
Servings 24
Calories 199 kcal

Nutrition

Calories: 199 kcalCarbohydrates: 31 gProtein: 11 gFat: 19 gSaturated Fat: 10 gCholesterol: 27 mgSodium: 123 mgFiber: 9 gSugar: 21 gVitamin A: 45.525 IUCalcium: 29 mgIron: 12 mg

Ingredients
  

  • 3 whole eggs
  • 2/3 cup honey
  • 1/2 cup brown sugar
  • 2/3 cup lou ana vegetable oil
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 teaspoon ground ginger
  • 1 tbsp cinnamon
  • 1 cup rolled oats
  • 2 cups grated carrots
  • 1 cup chopped pecans

Instructions 

  • Preheat oven to 325 degrees F. Grease and flour bundt pan. Set aside.
  • Beat eggs, honey, brown sugar and Vegetable Oil. Set aside.
  • Combine both kinds of flour, baking powder, salt, ginger, cinnamon, and oats. Stir egg mixture into dry ingredients until just moistened. Fold in carrots and pecans.
  • Spoon batter into greased and floured bundt pan.
  • Bake about 50 minutes. (Check after 45 minutes.) Cool on wire rack 10 minutes; turn out and cool thoroughly.
Keyword American Indian, bake, Curacao, kosher, North American, South
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