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Carrot Bread

Serving: 240, 1oz bars

Ingredients

  • 5 lbs of carrots, raw & shredded
  • 22 cups of water
  • 2 TB of vanilla extract
  • 2 TB of honey
  • 4 TB of cinnamon, ground
  • 2 tsp of nutmeg, ground
  • 20 lbs of Mix, Muffin ztf wg

Steps

  1. Preheat oven to 350°F
  2. Puree 3 lbs. of shredded carrot
  3. Add 20 lbs of variety muffin mix to stand mixer
  4. Add remaining ingredients
  5. Mix until well blended
  6. Line 3 sheet pans and spray with nonstick spray
  7. Split batch three ways onto sheet pans
  8. Bake in oven for 45 minutes
  9. Allow to cool and cut into 1 oz squares


Nutritional Information

  • calories: 170
  • total fat: 4.8 g
  • cholesterol: 14.54 mg
  • sodium: 230 mg
  • carbohydrates: 28.32 g
  • dietary fiber: 1.31 g
  • sugars: 12.76 g
  • protein: 2.03 g
  • vitamin A: 1652 IU
  • vitamin C: .56 mg
  • calcium: 5.13 mg

Sourced from: Chelsea Public Schools



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