Carrot Bread

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