Health(ier) Carrot Bread & A Dairy Free Version
Don't Waste the Crumbs!
Don't Waste the Crumbs!
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Ingredients

  • eggs
  • cooking oil
  • buttermilk
  • white sugar
  • vanilla baking chips
  • 1/2 cup vegetable oil (or butter, or coconut oil)
  • 2 eggs (or
  • 1 T flax seed + 3 T water per egg)
  • 1/4 cup buttermilk (homemade buttermilk recipe here, or use soy / almond milk without any alterations)
  • 1 tsp vanilla extract
  • 1 cup white sugar (or brown, or your preferred sweetener)
  • 1 cup shredded carrot
  • 2 cups all-purpose flour (or bread / wheat / oat flour)
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • splash lemon juice
  • 1/4 tsp baking soda
  • 1/4 heaping tsp ground nutmeg
  • 1/4 heaping tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 cup sunflower seeds (optional)
  • 1/4 cup dried cranberries (optional)
  • 350 degrees Spray your pan with nonstick cooking spray and set aside.
  • 1 hour for a 8.5″ x x4.5″ loaf pan and 30 minutes for mini-loaves. Since every oven is different, check often to ensure the bread isn’t over-baked!

Instructions

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