Oatmeal Carrot Cake Bread

Preparation time: 10 min Servings: 16
Cooking time: 60 min


1/2 tsp baking soda
1 tsp vanilla extract
1/4 cup vegetable oil
1/4 tsp salt (necessary)
1/2 cup skim milk
1/2 cup raisins
1/2 tsp ground cinnamon
1 tbsp baking powder
2-1/2 cups all purpose flour
1 cup unsweetened crushed pineapple, undrained
1 cup brown sugar, packed firmly
1 cup quick cooking oats, or old fashioned oats, uncooked
1-1/2 cups carrots, grated
4 egg whites, or 2 whole eggs

Cooking Directions:

Preheat oven to 350°F. Lightly spray bottom only of a 9x5 in. loaf pan with nonstick cooking spray. Combine oatmeal and milk in a bowl. Mix well and set aside. Combine flour and next 5 ingredients in another bowl and mix well. Stir in carrots and raisins. Combine reserved oatmeal mixture with pineapple (including juice), and remaining 3 ingredients. Mix well. Add to dry ingredients and mix just until dry ingredients are moistened. Pour into prepared pan. Bake 60-75 minutes, or until tester inserted in center comes out clean and crust is golden. Cool 10 minutes and remove from pan. Cool completely.

Nutritionist Recommended For:

Nutrition Facts

Calories 210
% Calories From Fat 17.1%
Total Fat 4g
Saturated Fats 0g
Mono-unsaturated Fats 1g
Poly-unsaturated Fats 3g
Cholesterol 0mg
Sodium 180mg
Total Carbohydrates 40g
Dietary Fiber 2g
Sugar 17g
Protein 4g

More Information


Thiamin B1 0 mg
Vitamin B12 0 mcg
Vitamin K 3 mcg
Vitamin A 2500 IU
Niacin B3 1 mg
Pantothenic Acid 0 mg
Riboflavin B2 0 mg
Vitamin C 2 mg
Vitamin D 3 IU
Vitamin B6 0 mg
Vitamin E 1 mg
Choline 6 mg


Manganese 1 mg
Calcium 99 mg
Magnesium 26 mg
Phosphorus 150 mg
Zinc 0 mg
Fluoride 8 mcg
Copper 0 mg
Sodium 180 mg
Selenium 11 mcg
Iron 2 mg
Potassium 180 mg

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