Carrot Raisin Bread
Sunday nights are roommate dinner nights in my apartment, where one of us cooks for the three other girls in the house. This Sunday was my turn, and in honor of the Easter holiday (and just spring-y recipes in general) I made them carrot bread!
I modified a recipe for carrot muffins from the Happy Herbivore Cookbook that I got for my birthday, and the result was fantastic! The bread is really moist with an amazing, spiced, sweet flavor–even though it contains little added sugar!
It was so good that I didn’t get a chance to take a picture until about half of it was gone!
Spiced Carrot Bread with Raisins
Makes 1 loaf, ~ 12 slices
- 1 1/2 c. whole wheat flour
- 1/4 c. sugar
- 1/4 t. salt
- 1/2 t. baking soda
- 1/4 t. baking powder
- 1 t. cinnamon
- 1/4 t. nutmeg
- 1/4 t. ground ginger
- 1 c. finely shredded carrots (~2 large)
- 1/2 c. applesauce (or mashed banana or pineapple)
- 1/4 c. canola oil
- 2 T. ground flax meal
- 1/2 c. warm water
- 1/2 c. raisins
- Preheat oven to 350 degrees F and spray a 9X5 loaf pan with cooking oil.
- Let raisins soak in hot water for at least 10 min (or overnight in the fridge). If you don’t want to use raisins, you can omit, but then I suggest changing the sugar to 1/2 cup. Mix the ground flax with 1/2 c. of warm water in a medium bowl and let sit for 5 minutes.
- Ina large bowl, combine the flour, sugar, salt, baking soda, baking powder, and spices. Coat the soaked raisins with about 1 Tablespoon of this mixture.
- Add the applesauce and oil to the bowl with the flax and water. Add the wet mixture to your dry ingredients bowl, stirring to combine. Stir in the carrots and raisins.
- Pour batter into prepared pan and bake for 45 – 55 minutes (or you can make 12 muffins, which will take more like 20 – 25 min). When done, let bread sit for 10 minutes before removing it from the pan.