MGHS

For more information, contact the Department of Dietetics at
(906) 225-3490 or toll free at 1-800-562-9753, extension 3490

Carrot Nut Bread
carrot          1 cup raw carrots, grated

1 cup brown sugar, firmly packed

1 teaspoon baking soda

1 Tablespoon shortening, melted

1 cup boiling water

2 large eggs

1 Tablespoon baking powder 

1 1/2 cups all-purpose flour

1 cup whole wheat flour

1 cup chopped nuts

1/2 cup raisins

3/4 teaspoon salt

Mix first five ingredients together in large bowl. Cool to lukewarm.

Stir remaining ingredients into mixture. Beat until well blended, Spoon into one greased loaf pan. Bake at 350 for one hour. Remove from pan and cool thoroughly before cutting into slices.

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