Saturday, February 9, 2019

Carrot Spice Loaf

This is a 1990 Quaker Oats Company recipe which doesn’t tell me how long it takes. So let’s take a stab at it and say...

Besides gathering the ingredients, chopping the raisins and shredding the carrots then mixing the ingredients, baking for 1 hour and 10 minutes and finally cooling the loaf 10+ minutes...I’d say 50 to 60 minutes total. Serves 12 which also states 1/12 equals 265 calories. This recipe does not have a cream cheese frosting, optional (as pictured)


Nonstick cooking spray
2 1/4 cups flour
1 1/4 + 3 tablespoons Quick or Old Fashioned oats, uncooked
3/4 cup packed brown sugar
1/2 cup raisins, chopped
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup frozen apple juice concentrate, thawed
1/3 cup vegetable oil
1/4 cup water
4 egg whites
1 cup (2 medium) carrots, shredded


Preheat oven to 350F. Lightly spray a 8x4 or 9x5-inch loaf pan with a nonstick cooking spray. Combine dry ingredients except the 3 tablespoons of oats, mix well. Combine the wet ingredients in a separate bowl, then add them to the dry ingredients. Sprinkle with the remaining 3 tablespoons of oats and bake 1 hour and 10 minutes or until a toothpick is inserted in the center and comes out clean. Cool in pan for 10 minutes then remove to cool completely. Top with cream cheese frosting, if desired. Leftovers should be stored tightly covered. To serve: cut into 12 even slices. Yum Yum!

You need a 8x4 or 9x5-inch loaf pan

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