Carrot Bread Low Fat Food

Steps:

• Preheat oven to 350 degrees F.Spray a 9X5 loaf pan with non-stick cooking spray.
• Combine dry ingredients (flours, spices, baking soda, and baking powder) in a medium bowl. Set aside.
• In another large bowl, beat egg till fluffy,
• Then beat in other wet ingredients (oil, yogurt, sugar, and vanilla.) Stir in grated carrots.
• Add dry mixture to wet mixture and stir until combined.
• If you are adding pineapple, add it here.
• Pour batter into greased loaf pan.
• Bake at 350F for approximately 50 minutes or until a toothpick or cake tester inserted comes out clean.
• Let cool in pan 5 minutes, then remove from pan and cool completely on a wire rack.

CARROT BREAD

Steps:

• Beat eggs.
• Add sugar and oil and beat thoroughly.
• Combine dry ingredients and add to egg mixture; beat well.
• Stir in carrots, nuts and raisins.
• Pour batter into a 9x5-inch loaf pan that has been sprayed with nonstick spray, or into 2 1-lb.pans.
• Bake at 350° for about 1 hour (about 40 minutes for the smaller pans).
• Cool in pan for 5-10 minutes, then remove from pan and cool completely on rack.

HEALTHY CARROT BREAD

Steps:

• Preheat oven to 350.
• Place a square of parchment in bottom of a 9" square or round pan. Brush or spray with oil and dust with flour.
• In a large bowl combine apple sauce, oil, eggs, yogurt, brown sugar and carrot. Let stand for 10 minutes.
• In the meantime, combine and sift the dry ingredients in a separate bowl.
• Stir the dry ingredients into the carrot mixture and pour into baking pan.
• Bake for approximately 20 minutes or until toothpick comes out clean and top is golden brown.

I CAN'T BELIEVE IT'S LOW FAT CARROT BREAD

Steps:

• Mix together carrots, eggs, sugars, apple sauce, milk and vanilla.
• Stir in dry ingredients.
• Bake at 350 for 50 - 55 minutes in a greased 9" x 5" loaf pan.
• Cool and cut into 18 1/2" slices.

LOW FAT CARROT AND FRUIT LOAF

Steps:

• Place carrot, apple, dried fruit, water, juice, sugar and cinnamon in pot.
• Bring to the boil, simmer 15 minutes.
• Set aside to cool.
• Fold in sifted flours and bananas.
• Spoon mixture into greased loaf tin 10 x 20 cms.
• Bake 180 C for 50 - 60 minutes or until cooked when tested.
• Turn onto wire rack to cool.
• Slice and serve with butter.

WHOLE WHEAT ZUCCHINI OR CARROT BREAD

Steps:

• Beat together oil and honey, then add eggs, vanilla and zucchini.
• Sift dry ingredients and add to zucchini mixture.
• Add nuts last.
• Bake in a greased 9" loaf pan at 350F for 45 to 60 minutes.

CARROT BREAD LOW FAT

Steps:

• Preheat oven to 350.
• Mix all wet ingredients together.
• Mix all dry ingredients together.
• Fold dry ingredients into wet ingredients.
• Bake for 45 minutes or until firm in center.
• Cool & slice.

LOW-FAT CARROT CAKE MUFFINS (THAT DON'T TASTE LOW-FAT!)

Steps:

• Set oven to 350 degrees.
• Line 12 muffin tins with paper liners or spray tins with non-stick cooking spray.
• In a large bowl mix together first 7 ingredients.
• In a small bowl whisk together egg, oil, milk and vanilla.
• In a medium bowl mix the shredded carrots with the crushed pineapple.
• Add in the oil/egg mixture into the carrot/pineapple mixture; mix well to combine, then add to the dry ingredients; mix JUST until combined.
• Add in the raisins and chopped nuts.
• Divide the mixture between the 12 muffin tins.
• Bake for about 20-25 minutes, or until the muffins test done.