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Carrot Bread: Low-Fat and Wholegrain Recipe

Carrot Bread: Low-Fat and Wholegrain is a popular Continental Dessert
Author :
On :
Thursday, 17 April, 2014
Category :
Kid friendly Recipe
Course :
Dessert Recipe
Cuisine :
Continental Recipe
Technique :
Bake Recipe
Difficulty :
Servings :
Serves 6
Rated 4 based on 100 votes


  • 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:

    1. 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.
    2. Do not over mix because you don't want to develop the gluten in the flour.
    3. Grease and flour two standard-size loaf pans.
    4. Divide the batter equally between the two and smooth down the top.
    5. Bake in a preheated 325 degree C oven 60-70 minutes or until a toothpick inserted in the centre comes out clean.
    6. 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.
    7. Recipe Courtesy: Holy Cow Vegan


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