Whole Wheat Carrot Bread


2 cups whole wheat flour
1 tablespoon wheat germ
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1-1/4 cups honey
1/2 cup butter, melted
1 teaspoon molasses (optional)
1 teaspoon vanilla
4 eggs
3 cups finely chopped shredded carrots
1 cup chopped pecans


Preheat oven to 350 degrees F. Combine flour, wheat germ, baking powder, baking soda, salt, and cinnamon in large mixing bowl. Add honey, melted butter, molasses, and vanilla. Beat with mixer on medium speed until well blended. Add eggs one at a time, beating well after each addition. Stir in carrots and pecans. Pour into 6 3-¼x5 ¾-inch or 2 4-½x8 ¾-inch bread pans that have been well greased and floured. Bake 45 minutes for small pans, 35 minutes for large pans. Let stand in pans for 5 minutes. Remove, let cool, sprinkle with confectioners’ sugar.

Cooking & Recipes


Valley Inn, Waitsfield, Vermont

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