• Line an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan with foil and coat with nonstick cooking spray. Whisk all-purpose flour, whole wheat flour, baking soda, baking powder, nutmeg and salt.

  • In a separate bowl, combine carrots, sugar, oil, egg and pineapple. Pour dry ingredients into wet ingredients and mix until just combined.

  • Transfer to loaf pan. Bake at 350° for 50 minutes, until a toothpick inserted in center comes out clean. Cool completely on a wire rack before slicing.


Use up that extra squash from your garden: Swap in 1 cup finely shredded zucchini for the carrots and a cup of canned pears, drained and diced, for the pineapple.

Nutrition Facts

200 calories; 10 g total fat; 135 mg sodium. 27 g carbohydrates; 3 g protein;