Carrot Bread
1 1/4 cups flour
1/2 teaspoon
baking soda 1 teaspoon
baking powder 1/4 teaspoon
salt 4 ounces light butter or safflower margarine
1/2 cup turbinado or molasses cane sugar
1 large egg
1 tablespoon water
1 tablespoon fresh lemon juice
1 teaspoon
vanilla extract 1 cup grated carrot
Preheat oven to 350 degrees.
In medium bowl combine the flour, soda, baking powder and salt. Set aside.
In bowl of electric mixer, cream together butter and sugar. Add the egg and mix well. Add the water, lemon juice, vanilla extract, and grated carrot and mix well. With mixer on low, gradually add the dry ingredients and mix to thoroughly combine, stopping the mixer occasionally to scrape down the bowl.
Pour into a well-greased ring mold or two medium bread pans and bake until tester inserted in bread comes out clean, with no wet batter clinging to it, approximately 40 minutes.
As prepared, each serving contains 160 calories, 7g total fat, 30mg cholesterol, 190mg sodium, 22g total carbohydrate and 3g protein.
