1/2 cup sifted all-purpose flour
1 cup whole-wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/3 cup trans fat-free buttery blend, softened to room temperature
1/4 cup, plus 2 tablespoons, firmly packed brown sugar
1/3 cup skim milk
2 tablespoons unsweetened orange juice
Egg substitute equivalent to 1 egg, or 2 egg whites, beaten
1 teaspoon vanilla extract
1 teaspoon grated orange rind
1 1/2 cups shredded carrots
2 tablespoons golden raisins
1 tablespoon finely chopped walnuts
Combine first 6 ingredients in a small bowl. Set aside. Using a mixer, or stirring vigorously by hand, cream buttery blend in a good-sized mixing bowl. Gradually add sugar, beating well. Beat in milk, orange juice, egg, vanilla and orange rind. Stir in carrots, raisins and walnuts. Add reserved dry ingredients. Mix well. Spoon batter into 2 1/2-by-4 1/2-by-8 1/2-inch loaf pan coated with cooking spray. Bake at 375 F for 45 minutes, or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and let cool completely on wire rack.
Basics
Healthy carb = whole fruits & vegetables, at least 50% whole grains and no more than 1 tsp of sugar per serving
Low sodium = no more than 140 mg of sodium per serving
MAKES ONE LOAF, (1/2-INCH SLICE PER SERVING) — ABOUT 17 SLICES PER RECIPE
Nutritional Analysis
(per serving)
Serving size: 1/2" SLICE
Calories
103
Cholesterol
trace
Protein
2 g
Sodium
129 mg
Carbohydrate
15 g
Fiber
1 g
Total fat
4 g
Potassium
107
Saturated fat
0.6 g
Calcium
31
Monounsaturated fat
2 g