Carrot Bread
A delightful and healthy option packed with nutritious carrots and optional add-ins like walnuts and raisins, perfect for breakfast, snacks, or dessert.
Ingredients
Dry Ingredients
- 2 cups flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
Wet Ingredients
- 1 cup shredded carrot (about 200g)
- 1 cup water
- 3 tablespoons oil, butter or almond butter
- 2 teaspoons pure vanilla extract
- 1 egg (or flax egg, or 2 tablespoons additional water)
Optional Add-Ins
- 2/3 cup raisins (optional)
- 1/2 cup chopped walnuts (optional)
Instructions
Preparation
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Grease a 9×5 loaf pan and consider lining the bottom with parchment paper.
- In a large bowl, combine the dry ingredients: flour, sugar, baking powder, salt, cinnamon, and baking soda. Stir until well mixed.
- In a separate bowl, mix the shredded carrots, water, oil (or your choice of butter), vanilla extract, and egg (or flax egg). Add optional raisins or walnuts if desired.
- Slowly pour the wet mixture into the bowl with the dry ingredients and fold them together until just combined.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula if needed.
Baking
- Bake the loaf for about one hour. Test for doneness by inserting a toothpick into the center; it should come out mostly clean.
- Once done, remove from the oven and cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
- For best flavor and texture, wait until the next day to slice and serve.
Notes
Store carrot bread in an airtight container at room temperature for up to a week. It can also be refrigerated or frozen for longer storage. Experiment with various add-ins such as chocolate chips or grated zucchini for different flavors.