Sunday, September 18, 2011

Carrot Cake Raisin Bread

And we’re onto another week!

We’ve been enjoying everything fall inspired such as copious amounts of hot tea, warm soup and baked goods. This weekend, carrots reigned supreme.

I made us two huge glasses of fresh carrot juice for the sole purpose of using the leftover carrot pulp to bake up some deliciousness. I made two separate baked goods but first we have this …

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Carrot Cake Raisin Bread
Adapted from Oh She Glows


  • 1 1/2 cups whole wheat bread flour
  • 1 1/2 cups finely grated carrot
  • 1 tablespoon ground flax seed
  • 1/2 cup agave nectar
  • 1/3 cup coconut oil
  • 1/2 teaspoon vanilla extract
  • 3/4 cup almond milk
  • 1/2 teaspoon apple cider vinegar
  • 2 teaspoons cinnamon
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/2 cup raisins
  • 1/4 cup almonds, chopped


  • Preheat oven at 350 degrees.
  • Mix together carrot, flax, agave, almond milk, coconut oil, vanilla and vinegar.
  • In a separate bowl, mix together dry ingredients: flour, cinnamon, baking power, baking soda and salt
  • Mix wet and dry ingredients together, stir in raisins and almonds.
  • Place into greased bread pan and bake for 45 minutes.

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What did you do this weekend?


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