Carrot Cake Quick Bread

Carrot Cake Quick Bread

Take a beloved dessert classic, wave my Healthy Exchanges magic wand over it , and you’ve got an anytime bread that tastes too good to be good for you – but it is !

(Serves 8)

1 egg, beaten, or equivalent in egg substitute

2 tablespoons vegetable oil

¼ cup unsweetened applesauce

¼ cup fat – free milk

1 ½ cups all – purpose flour

½ cup SPLENDA Granular

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon ground cinnamon

1 cup grated carrots

¼  cup chopped walnuts

½ cup seedless raisins

Preheat oven to 350 degrees. Spray a 9-by-5-inch loaf pan with butter – flavored cooking spray. In a large bowl, combine egg, oil, applesauce, and milk , Add flour, SPLENDA , baking powder, baking soda , and cinnamon . Mix gently just to combine .Fold in carrots, walnuts, and raisins. Evenly spread batter into prepared loaf pan. Bake for 30 to 35 minutes or until a toothpick inserted in toothpick inserted in center comes out clean. Place loaf pan on a wire rack and let set for 10 minutes. Remove bread from pan and continue cooling on wire rack. Cut into 8 slices.

Each serving Equals

HE: 1 Bead * 1 Fat * ½ Fruit * ¼ Protein *

12 Optional Calories

190 Calories * 6 gm Fat * 4 gm Protein *

30 gm Carbohydrate * 236 mg Sodium *

64 mg Calcium * 2 gm Fiber

DIABETIC EXCHNGAES: 1 ½ Starch * 1 Fat * ½ Fruit