Whole Wheat Carrot, Cranberry, Grapefruit and Prune Loaf

I know when you first think of whole wheat carrot cake, you think of your toothless grandmother. This breakfast loaf is far from that. Let’s put some health into our bodies every once in a while, eh?!

Easy, moist and delicious. (just like your grandma as well) Try it out especially if you’re… You know … Irregular.

(Taken with my new iPhone… which I love very much)

Recipe:

1 large egg.
1 ½ cups of whole wheat flour.
1 cup of shredded carrots.
3/4 Cup of milk.
½ cup of any type of sweetener you like.  I used turbinado.
½ cup of vegetable oil.
Rind of one grapefruit.
½ cup of chopped nuts.
1 cup of dried prunes, dried cranberries, or any other dried fruit you like.
1 teaspoon of cinnamon.
½ teaspoon of baking soda.
¼ teaspoon of salt.
¼ teaspoon of baking powder.

Set aside nuts and dried fruits.
Combine all of the ingredients separately.  Wet in one bowl, dry in another.
Mix wet with dry.  Throw in the nuts and dried fruits.  Voila.

Bake at 350 for about 40 minutes, or until a knife comes clean after piercing.

Invert after cooling and pour the juice of the grapefruit you just rinded and sprinkle a bit of sugar on top.

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3 Responses to Whole Wheat Carrot, Cranberry, Grapefruit and Prune Loaf

  1. Courtney says:

    actually really really tasty, i went over to Kristinas after she made this and couldn’t stop eating it.

    I thought it was going to be something you take a bite out of and then hide under the cushion…. not the case.

    healthy and tasty…. yessssss!

  2. Brenda says:

    Good day! I just read your recipe and I want to know what does the milk contribute to the cake.

    Thank you and have a GREAT day!

    • gringogidget says:

      The milk provides moisture via liquid and fat.

      I’m no food scientist, but I’m sure you can use any other type of liquid such as juice or delicious un-flavourful water.

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