Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
836
Calories
24g
Protein
20g
Fat
144g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Honey | 1 tbsp (21g) | 64 |
| Carrot | 1 medium (61g) | 25 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Pancake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 ½ cups melted butter
- 1 ¼ cups honey
- 4 eggs, room temperature
- 3 tsp. vanilla extract
- 2 cups Tamaya Blue Corn Pancake Mix
- 2 cups unbleached white flour
- ½ tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. allspice
- 2 tsp. cinnamon
- 2 ½ cups packed, shredded carrot soaked in juice of one lemon
- =
Directions
1
Blend honey and butter.
2
Beat in the eggs one at a time.
3
Add the vanilla. Sift together dry ingredients.
4
Add and mix dry ingredients and shredded carrots alternately to the butter and honey mixture.
5
Do not over beat.
6
Butter 2 loaf pans and divide batter between them.
7
Bake at 350 degrees for 40-50 minute.
Recipe sourced from
fandom