This vegan carrot cake bread is easy, delicious and HEALTHY! I made an incredible vegan carrot cake for my moms birthday a few months back! I knew I wanted to re-create it again but this time make it gluten free and oil free that way I could eat it for breakfast without any guilt! The recipe is quite simple and packed with great texture from the nuts and flavor from the spices! I can’t wait for you guys to try!
VEGAN CARROT BREAD
Author: Alexa Soto
Total time: 1 hour Bake time: 55 minutes
3 cups oat flour (or rolled oats *blended until flour consistency*)
1/2 cup coconut sugar
1 teaspoon baking soda
1 tsp cinnamon
1/4 tsp all spice
1/4 tsp nutmeg
1/2 tsp salt
1 1/2 cup carrots, grated
1/2 cup unsweetened coconut shreds
1/2 cups walnuts, chopped
1/2 cup golden raisins
1/2 cup maple syrup
1 tsp apple cider vinegar
1 tsp vanilla
5 tbsp unsweetened apple sauce
1 cup unsweetened almond milk
- Preheat oven to 350 degrees F and and line a 9×5″ bread pan with parchment paper or lightly coat it with oil.
- In a large mixing bowl, mix the oat flour, coconut sugar, baking soda, cinnamon, all spice, nutmeg and salt.
- Add grated carrots, walnuts, coconut shreds and golden raisins to the dried ingredients mix well. Then add the wet ingredients, vinegar, vanilla, almond milk, maple syrup and apple sauce, mix well. Pour in baking dish.
- Bake for 55 minutes. Check with toothpick to make sure it comes out clean, remove when ready. Enjoy!