Ingredients
12
12 servings
- •⅔ cup white sugar
- •¼ cup unsalted butter, softened
- •½ teaspoon salt
- •2 large eggs
- •1 ¼ teaspoons vanilla extract
- •½ teaspoon almond extract
- •¾ cup unbleached all-purpose flour
- •¾ cup whole wheat pastry flour
- •1 teaspoon baking soda
- •1 teaspoon baking powder
- •1 ½ cups shredded carrot
- •⅓ cup milk
- •⅓ cup currants
- •⅓ cup chopped almonds
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
- Cream sugar, butter, and salt together in a bowl with an electric mixer until combined. Add eggs, 1 at a time, then vanilla and almond extracts.
- Mix all-purpose flour, whole wheat pastry flour, baking soda, and baking powder together in a medium bowl. Add to butter-egg mixture in 3 additions, alternating with carrots and milk in 2 additions. Stir in currants and almonds; the batter will be quite wet. Pour into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.
Nutritional Facts
Per 12 servings
- Calories: 185
- Carbohydrate: 27g
- Fat: 7g
- Fiber: 2g
- Protein: 4g
- Sugar: 15g
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