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Carrot Bread

  • ¼ cup vegetable oil
  • ½ cup applesauce
  • 1 cup sugar
  • 1-½ cups sifted flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 2 eggs
  • 1 cup grated raw carrots (about 3 medium)
  • ½ cup chopped pecans

Combine oil, applesauce, sugar, flour, baking soda, baking powder, cinnamon, salt, and eggs in a large bowl. Gently stir in carrots and pecans. Pour into a greased and floured 9x5x3-inch loaf pan. Bake in a 350-degree oven for 50-60 minutes. Remove from oven and let cool for 5 minutes before removing from the pan. Remove from pan and allow to cool on wire rack. Makes 15-20 slices.

Selection and Storage
Carrots - Pick carrots that are firm, well-shaped and have a bright orange color. Avoid soft or cracked carrots. Remove green leaves and refrigerate. Use within 1-2 weeks.


Serving Amount: 1 slice
Servings: 15-20 slices
Calories: 155.7
Protein: 2.3g
Carbohydrate: 23g
Fat: 6.5g
Sodium: 183.5mg
Fiber: 1g
Carrot Bread