By Alaina Coffey, Senior Dietetics Student, Sargent College

Baby carrots may be one of your staple grab-and-go snacks but for this fall recipe we put carrots to use in a new, creative way. We shredded bunches of large carrots in a food processor, producing several loaves of delicious carrot bread. The reviews were positive and carrot bread was a success! A perfect treat for the fall that may be enjoyed for breakfast, snack, or dessert.

This recipe was provided for us by, Sabrina Pashtan (BU Dining’s very own Sustainability Coordinator). While Sabrina isn’t busy helping BU Dining to be as ‘green’ as possible she loves to create and test recipes in her own kitchen. Her blog, Sabor-ina (http://saborina.com), is actually the inspiration for many SCTK recipes this fall!

Our SCTK version differs slightly as the original recipe called for whole-wheat pastry flour, which was unavailable at the local grocery store. Luckily we were able to sub in regular 100% whole-white wheat flour. Due to the substitution our bread took about 55 minutes to bake, slightly longer than proposed.

A few alterations make carrot bread a healthier alternative to other quick breads. Carrots, known for their high vitamin A content, replace much of the flour to begin with providing a low-calorie base. Next, whole-wheat flour replaces white flour, increasing the bread’s fiber and nutrient content. Then, unsweetened applesauce replaces much of the butter, lowering the bread’s saturated fat and overall fat content while acting as a binding agent. At only 160 calories per ¾” thick slice, the bread tasted rich in flavor, indulgent, and satisfying. It is likely carrot bread had filling power that other quick breads miss out on due to fiber from the carrots, whole-wheat flour, and raisins. Just one slice is considered a good source of fiber with 3g.

Students enjoyed the bread’s moist texture and mentioned they could not taste the carrots at all; the pronounced flavors were sweet cinnamon and raisin. Some thought the bread was too sweet, while others thought it was not sweet enough. Perhaps a less sweet version would make a good breakfast or snack, while a sweeter version could be served for dessert. Although making carrot muffins was a last-minute idea to use up leftover carrots, some students even preferred the recipe in muffin form (and they take less time to bake)! Suggestions for additions to the recipe were semi-sweet chocolate chips, walnuts, and nutmeg. Karen noted that the bread’s deep orange color was visually appealing, and the group agreed the bread would be a suitable addition to a holiday meal. For an even more decadent (but also higher calorie) treat, students proposed pairing carrot bread with a cream-cheese frosting or vanilla ice cream.

Overall the recipe was simple, preparation was easy, and the ingredients were economical to purchase. The recipe works best with very finely shredded carrots, so a food processor may be necessary to shred the carrots to their desired size. Try whipping up your own batch of carrot bread to have ready for breakfast and snacking throughout the week, or as a dessert to share!

Sargent Choice Carrot Bread
Recipe from Saborina.com
Yield: 1 loaf/12 slices (3/4” thick slice)

Ingredients
1 ¼ cups whole wheat pastry flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. ground cinnamon
¼ tsp. salt
¼ cup butter, softened
½ cup unsweetened applesauce
½ cup lightly packed brown sugar
1 tsp. vanilla extract
2 large eggs, beaten
3 cups shredded carrots
½ cup raisins

Directions

1. Preheat oven to 350 degrees. Lightly oil 9”x5” loaf pan with butter or oil and set aside.
2. Using a whisk, cream together softened butter, applesauce, sugar, vanilla, and eggs.
3. Add the shredded carrot and all the remaining dry ingredients and stir together until combined. Mix in raisins.
4. Transfer to loaf pan and cook for about 50 minutes, or until a toothpick inserted in the center comes out clean. Enjoy!

Nutrition Facts per serving: