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Carrot-Raisin Bread

This tasty bread is low in saturated fat and cholesterol, thanks to the small amount of oil and egg used.

Recipe Source: Stay Young At Heart
Prep time Cook time Yields Serving Size
10 minutes 50 minutes 8 servings ½-inch slice


1½ C sifted all-purpose flour

½ C sugar

1 tsp baking powder

¼ tsp baking soda

½ tsp salt

1½ tsp ground cinnamon

¼ tsp ground allspice

1 egg, beaten

½ C water

2 Tbsp vegetable oil

½ tsp vanilla

1½ C finely shredded carrots

¼ C chopped pecans

¼ C golden raisins

calories 99
Total fat 3 g
Saturated fat 1 g
Cholesterol 12 mg
Sodium 97 mg
Percent Daily Values are based on a 2,000 calorie diet.


  • 1
    Preheat oven to 350 °F. Lightly oil a 9×5-inch loaf pan.

  • 2
    Stir together the dry ingredients in a large mixing bowl. Make a well in the center of the dry mixture.

  • 3
    In a separate bowl, mix together remaining ingredients; add this mixture all at once to dry ingredients. Stir just enough to moisten and evenly distribute the carrots.

  • 4
    Turn into the prepared pan. Bake for 50 minutes, or until a toothpick inserted in the center comes out clean.

  • 5
    Cool for 5 minutes in the pan. Remove from pan and complete cooling on a wire rack before slicing.

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