In case you have too many carrots in your fridge or if you are a carrot addict, try this healthy, vegan carrot bread.
You can have this carrot bread as a breakfast, desert (topped with peanut butter, or any other butter, jam) or/and as a to-go snack.
So, if you want to diversify your snack arsenal for school, university, work or travel, try this.
Now, I want to let you know why I love this recipe.
I enjoy cooking this carrot bread recipe first of all because it’s easy and quick to make. It’s actually a one-pot recipe.
Moreover, it is so nice when you bake something, especially bread. Because this is such a comfy feeling.
Thirdly, it’s healthy! No white flour, no gluten, no refined sugar, and no dairy.
And last but not least, because it’s vegan.
Best carrots for carrot bread
On the one hand, the best ones are organic carrots because they certainly taste better and stronger.
Taking into consideration that you want to bake a carrot bread, I would advise you to use tasty and flavourful carrots.
Yet, if you have lots of carrots, that might not be organic and you want to use them somewhere, it is totally logical to use those that you already have.
How long will carrot bread keep?
Carrot bread can last for up to 4 days in an airtight container at room temperature (max. 22 Celsius or 70 Fahrenheit).
If you want the carrot bread to last longer, keep it in the fridge for up to 6 days in an airtight container.
Can I freeze the carrot bread?
It is possible to freeze the carrot bread. The best option is to first slice the bread. Afterwards, put in in the freezer.
When you are ready to serve, take out as many slices as you wish and thaw them in the oven for 10 min at 180 C or 360 F.
Vegan Carrot Bread
- 1 cup dried fruits (I used dates and raisins)
- ½ cup sliced ripe banana (2 small bananas)
- 1 ½ cup plant-based milk (I used soymilk)
- 1 ¾ cup old-fashioned rolled oats
- 1 tsp baking soda
- ½ tsp ginger powder
- ½ tsp nutmeg
- 1 tbsp baking powder
- ½ cup chopped walnuts
- ½ cup raisins (optional)
- 1 ½ cup shredded carrot
- Preheat the oven at 175 C or 350 F.
- Meanwhile, in a large bowl, combine the dried fruits, sliced bananas, and the plant milk. Set aside and let them soak for about 10 min.
- In this time, in a food processor, blend the oats until flour is formed.
- Next, transfer the flour in a deep big bowl and add the baking soda, ginger powder, nutmeg, and baking powder. Combine everything together.
- Place the soaked mixture (dried fruits, bananas, and plant milk) in a food processor and blend until smooth.
- Pour the wet ingredients in the dry mixture (oat flour) and whisk well until everything is well combined.
- Lastly, put in the walnuts, raisins, and shredded carrots and mix well.
- In a bread form (cover it with baking paper, or you may use cooking spray), add the carrot bread mixture and place it in the oven for 40 minutes or so (175 C or 350 F).
- After it’s baked, let the carrot bread for another 20 minutes to cool.
- It is possible to use the carrot bread mixture for making cupcakes. All you have to do is just to replace the bread dish for cupcakes forms.
- Verify if your bread is done by inserting a toothpick in the bread. If it comes out clean, it means that your bread is baked enough. Make sure to insert the toothpick in the middle of the bread, because that is, normally, the last place where the bread bakes.
- For the autumn/winter period, you may want to add some cinnamon and/or cardamom.
Calories per serving: 181 cal
Fiber: 17% of your daily dose
Iron: 9% of your daily dose
Calcium: 16% of your daily dose
Vitamin A: 121% of your daily dose
Vitamin C: 4% of your daily dose
Folate: 5% of your daily dose
Potassium: 14% of your daily dose
*please note that these numbers are estimated
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