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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


  • 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.

Keep the Beat is a trademark of the U.S. Department of Health and Human Services.