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Vegan Carrot Bread
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5 from 4 votes

Vegan Carrot Bread

A wholegrain and delicious carrot bread studded with raisins and cashews and scented with cardamom. It's good enough for dessert, but you should totally eat it for breakfast.
Prep Time20 mins
Cook Time1 hr 10 mins
Total Time1 hr 30 mins
Course: Dessert/Breakfast
Cuisine: American, Vegan
Diet: Vegan, Vegetarian
Keyword: Vegan Carrot Bread
Servings: 24 slices (2 loaves)
Calories: 155kcal

Ingredients

Dry ingredients

  • 3 cups whole wheat pastry flour
  • 1 ½ tsp baking soda
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 2 tsp ground cardamom (run the whole pods-- about 10-- in a coffee grinder with a tablespoon of the sugar to get a fine grind)
  • 1 cup raw cashews (chopped into large pieces)

Wet ingredients

  • 3 tbsp flaxmeal (whisk with 9 tbsp water to make two flax eggs)
  • 4 tbsp vegetable oil
  • 1 cup sugar
  • 1 ¾ cup applesauce
  • 2 ¼ cups carrots (grated. Measure after grating)
  • ¼ cup golden raisins (optional)

Instructions

  • Whisk the dry ingredients together in a large bown.
  • In another bowl, mix the wet ingredients.
  • Add the wet mixture to the dry, with a spatula or a whisk, using ⅓rd of the flour at a time. You want a lumpy but well-integrated batter. Do not overmix 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 oven 60-70 minutes or until a toothpick inserted in the center comes out clean.
  • Cool on a rack about 15 minutes, then slide a knife around the edges to unmold. Place right-side-up on a rack to cool

Nutrition

Serving: 1slice | Calories: 155kcal | Carbohydrates: 26g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Sodium: 127mg | Potassium: 187mg | Fiber: 3g | Sugar: 12g | Vitamin A: 2011IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg