Carrot Graham Bread
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Yield: Makes 1 loaf
Graham flour is actually a coarsely ground version of whole wheat flour. Ask for it in health-food shops or substitute whole wheat flour instead.Ingredients:
2-1/2 cups graham flour1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 large eggs
1/2 cup honey
1/4 cup vegetable oil
1/2 cup milk
2 cups shredded carrots (about 4 to 5 carrots)
1/2 cup chopped walnuts
Instructions:
1. Preheat the oven to 375°. Generously grease a 9x5-inch loaf pan. Combine the flour, baking powder, soda, salt, cinnamon, and ginger in a large mixing bowl. Whisk to blend thoroughly.2. In a separate bowl, beat together the eggs, honey, and oil. Stir in the milk. Add to the dry ingredients and blend well. Stir in the carrots and walnuts. Pour into the prepared pan and bake for 50 minutes to 1 hour or until a wooden pick inserted in the center comes out clean.
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I don’t know what is wrong with this recipe but the dough is very, very heavy and the carrots do not cook up much in it. It just isn’t very good. I would not make it again.