• 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

Directions:

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.

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