Monday, August 22, 2011

Carrot Bread

My obsession with carrot bread started during my juicing days when I found it hard to through away the carrot pulp even though there is no more juice left in it. I used the pulp and some of the juice to make my first batch of carrot bread and it's been a family favorite ever since. Now I've gotten away from just the carrot pulp and I go straight shredded carrots. This is a healthier alternative to cupcakes, especially when it can be made vegan very easily.

Carrot Bread

1 1/2 cup all purpose flour
3/4 cup quick oats
2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
1 tsp salt
1 1/2 cup shredded carrots
1/2 cup grated apples
1 cup chopped nuts (optional)
1/2 cup raisins

1/4 cup oil
1 1/2 cup milk (substitute soy milk for vegan)
1 tsp vanilla

Preheat the oven at 350 degrees. Grease and flour a 9x4 loaf pan.

Combine the flour, oatmeal, salt, baking soda, baking powder, and spices together. Take about 1/4 cup of the mixture and toss the nuts and raisins to coat. This will prevent the nuts from fall to the bottom of the loaf.

Combine all of the wet ingredients together. Pour the liquids into the flour mixture and gently stir. Add the shredded carrots and grated apple. Fold until the batter is homogenous. Then lightly fold in the raisin and and nuts. Pour the batter into the loaf pan and bake for 50-60 mins or until it is toothpick dry.

I've done several variations of this bread by mixing different nuts or fruits and it is delicious everytime. Dry apricots are AMAZING with this bread if you want to keep the coloration of the bread lighter.