Carrot and spice quick bread

By Mayo Clinic Staff

Dietitian’s tip:

Carrots are an excellent source of vitamin A.

Number of servings

Serves 17

  1. Healthy carb
  2. Low Sodium


  1. 1/2 cup sifted all-purpose flour
  2. 1 cup whole-wheat flour
  3. 2 teaspoons baking powder
  4. 1/2 teaspoon baking soda
  5. 1/2 teaspoon ground cinnamon
  6. 1/4 teaspoon ground ginger
  7. 1/3 cup canola oil
  8. 1/4 cup, plus 2 tablespoons, firmly packed brown sugar
  9. 1/3 cup skim milk
  10. 2 tablespoons unsweetened orange juice
  11. 2 egg whites, or egg substitute equivalent to 1 egg, beaten
  12. 1 teaspoon vanilla extract
  13. 1 teaspoon grated orange rind
  14. 1 1/2 cups shredded carrots
  15. 2 tablespoons golden raisins
  16. 1 tablespoon finely chopped walnuts


Heat oven to 375 F. Spray 2 1/2-by-4 1/2-by-8 1/2-inch loaf pan with cooking spray.

In a small bowl, combine first 6 dry ingredients. Set aside.

Using a mixer, or stirring vigorously by hand, cream oil and sugar in a large bowl. Beat in milk, orange juice, egg, vanilla and orange rind. Stir in carrots, raisins and walnuts. Add reserved dry ingredients. Mix well.

Spoon batter into loaf pan. Bake for 45 minutes, or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and let cool completely on wire rack.

Nutritional analysis per serving

Serving size: 1/2-inch slice

  • Total carbohydrate 13 g
  • Dietary fiber 1 g
  • Sodium 108 mg
  • Saturated fat 0.5 g
  • Total fat 5 g
  • Trans fat 0 g
  • Cholesterol Trace
  • Protein 2 g
  • Monounsaturated fat 3 g
  • Calories 102
  • Added sugars 3 g
  • Total sugars 5 g
  • Potassium 61 mg

This recipe is one of 400 recipes collected in the “Fix-It and Enjoy-It! Healthy Cookbook” published by Good Books.

Sept. 22, 2021


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