Ingredients

• Mix and set aside:
• 3 cups - whole wheat pastry flour
• 1.5 tsp - baking soda
• 1.5 tsp - baking powder
• 1/2 tsp - salt
• 2 tsp - powdered cardamom (run the whole pods - about 10 - in a coffee grinder with a tbsp of the sugar to get a fine grind)
• 1 cup - cashewnuts, chopped into large pieces
• Mix together:
• 3 tbsp - flax meal and 9 tbsp water
• 4 tbsp - canola or other vegetable oil
• 1 cup - turbinado sugar
• Then whisk in:
• 1.75 cup - apple sauce
• 2.25 cups - grated carrots
• 1/4 cup - golden raisins (optional)

How to Make Carrot Bread: Low-Fat and Wholegrain

• Add the wet mixture to the dry, with a spatula or a whisk, using 1/3rd of the flour at a time. You want a lumpy but well-integrated batter.
• Do not over mix because you don't want to develop the gluten in the flour.
• Grease and flour two standard-size loaf pans.
• Divide the batter equally between the two and smooth down the top.
• Bake in a preheated 325 degree C oven 60-70 minutes or until a toothpick inserted in the centre comes out clean.
• Cool on a rack about 15 minutes, and then slide a knife around the edges to unmold. Place right-side-up on a rack to cool.
• Recipe Courtesy: Holy Cow Vegan