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Carrot Bread: Low-Fat and Wholegrain

Recipe by
Total Time:
2 hours
Serves:6
Rated 4 based on 100 votes
4
Technique: Bake Recipe
Difficulty: Medium

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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