Carrot Bread 2bread, cakes, low-fat 1 cup sugar 3/4 cup natural applesauce 2 eggs; slightly beaten 1 teaspoon vanilla 1 1/2 cup all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon cinnamon 1 cup raw carrots; shredded 1 cup golden raisins In a bowl, mix sugar, applesauce, eggs and vanilla. In a smaller bowl combine flour, baking powder, baking soda and cinnamon. Ad to applesauce mixture with carrots and raisons. Bake in two buttered 5 3/4-by-3-by-2 1/8 inch loaf pans at 350 degrees for 40 to 45 minutes. Published in Newsday (Long Island, NY newspaper) Dec 21, 1994 in From My Kitchen to Yours from "Secrets of Fat Free Baking" by Sandra Woodruff. Meal Mastered by stut@liii.com |
