March is National Nutrition Month, when the Academy of Nutrition and Dietetics reminds everyone to return to the basics of healthy eating. It is also the time of year when the Academy celebrates expertise of registered dietitian nutritionists as the food and nutrition experts.
The whole family will hop right up to sample this healthy treat — a delicious carrot bread recipe made with half whole-wheat flour.
½ cup all-purpose flour
½ cup whole-wheat pastry flour or whole-wheat flour
¼ teaspoon salt
¼ teaspoon baking soda
¼ teaspoon baking powder
1 teaspoon cinnamon
⅓ cup canola oil
⅓ cup packed brown sugar
⅓ cup granulated sugar
1 teaspoon vanilla extract
1 cup grated carrots
⅓ cup raisins, soaked in warm water and drained
- Grease and flour a loaf pan.
- Preheat oven to 325°F.
- In a medium bowl, whisk together the first all-purpose flour, whole-wheat flour, salt, baking soda, baking powder and cinnamon.
- In a large bowl, beat together egg, oil, brown sugar, granulated sugar and vanilla extract.
- Add dry ingredients to wet ingredients and beat until combined. Stir in carrots and raisins.
- Pour batter into prepared pan.
- Bake 50 to 60 minutes, until a cake tester comes out clean.
- Remove from oven and cool in pan on wire rack for 10 minutes.
- Remove from pan and cool completely.
Serving size: 1 slice
Calories: 120; Total Fat: 5g; Saturated Fat: 0.5g; Cholesterol: 15mg; Sodium: 75mg; Total Carbohydrate: 18g; Dietary Fiber: 1g; Sugars 11g; Protein: 1.5g