Ingredients
| Quantity | Ingredients |
|---|---|
| 3/4 cup / 175 ml | all-purpose flour |
| 1/2 cup / 125 ml | whole wheat flour |
| 1/2 cup / 125 ml | quick cooking oats |
| 1/4 cup / 50 ml | walnuts, coarsely chopped |
| 1 tsp / 5 ml | baking soda |
| 1 tsp / 5 ml | baking powder |
| 1 tsp / 5 ml | cinnamon |
| 1/2 tsp / 2 ml | cloves |
| 1/4 tsp / 1 ml | salt |
| 1 | large egg |
| 1/4 cup / 50 ml | canola or olive oil |
| 1/2 cup / 125 ml | brown sugar |
| 1/2 cup / 125 ml | low fat milk or unsweetened soy milk |
| 1 cup / 250 ml | shredded carrot |
Directions
Preheat oven to 375°F (190°C).
Grease and flour a 9 x 5 inch (2 L) loaf pan.
In a large mixing bowl, combine all-purpose flour and whole-wheat flour, oats, walnuts, baking soda, baking powder, cinnamon, cloves and salt.
In a separate bowl, whisk together egg, oil, brown sugar and milk. Fold in carrots.
Add wet ingredients to dry ingredients; whisk together to combine.
Pour batter into loaf pan.
Bake for 30 to 35 minutes or until cooked through (when a knife inserted in the centre comes out clean).
Serves 9
Nutrition Facts
| Serving Size | Per 1 serving (1-inch or 2.5 cm slice) |
| Calories | 217 |
| Cholesterol | 19 |
| Carbohydrates | 31 |
| Fiber | 2 |
| Protein | 4 |
| Fat | 9 |
| Saturated Fat | 1 |
| Trans Fat | 0 |
| Sodium | 266 |
Source: Leslie Beck's Healthy Kitchen