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 0.3g
Mono-unsaturated Fats 0.6g
Poly-unsaturated Fats 2.8g
Cholesterol 0.2mg
Sodium 180mg
Total Carbohydrates 40g
Dietary Fiber 2g
Sugar 17g
Protein 4.2g

More Information


Thiamin B1 0.21 mg
Vitamin B12 0.048 mcg
Vitamin K 2.5 mcg
Vitamin A 2500 IU
Niacin B3 1.4 mg
Pantothenic Acid 0.23 mg
Riboflavin B2 0.17 mg
Vitamin C 2.3 mg
Vitamin D 3.1 IU
Vitamin B6 0.066 mg
Vitamin E 1.4 mg
Choline 5.7 mg


Manganese 0.58 mg
Magnesium 26 mg
Calcium 99 mg
Zinc 0.39 mg
Phosphorus 150 mg
Copper 0.088 mg
Fluoride 7.8 mcg
Selenium 11 mcg
Sodium 180 mg
Potassium 180 mg
Iron 1.6 mg

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