This one is especially yummy!
Preheat the oven to 350 degrees F. Line a 9-inch ceramic loaf pan
with a piece of parchment paper that extends up over the top of the two long sides (this makes it easy to grip and lift the loaf out of the pan).
Mix together the dry ingredients in a large mixing bowl:
1/2 cup Bob's Red Mill brown rice flour
1/2 cup Bob's Red Mill sorghum flour
1/2 cup tapioca starch
1/4 cup Bob's Red Mill coconut flour
1/4 cup millet flour
1/2 cup organic cane sugar
1/2 cup organic light brown sugar
1 tablespoon arrowroot starch
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
3/4 teaspoon xanthan gum
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/8 teaspoon ground cloves
Add in and beat:
1/4 cup organic free-range egg whites or Ener-G Egg Replacer
for 2 eggs (1/4 cup liquid, mixed)
1/2 cup light olive oil or organic Canola oil
1/2 cup So Delicious Coconut Milk (more as needed, up to 3/4 cup)
As you beat the liquid ingredients into the dry mix, keep an eye on the batter. It should be smooth and slightly thick, close to a muffin batter. If it is too stiff or dry, add in more coconut milk as needed, a spoonful at a time to achieve a creamy-thick batter. I ended up using 3/4 cup total coconut milk, but you may need less liquid if you live in a more humid climate.
Add in:
1 cup finely grated carrots (I use a box grater
)
1/2 cup raisins
1/2 cup chopped pecans or walnuts (may omit)
Mix the batter to distribute the carrots, raisins and nuts. Scoop the batter into the parchment lined ceramic bread loaf pan and smooth out the top with a silicone spatula.
Bake in the center of a pre-heated oven for one hour. (If you use a thinner metallic pan, you may have to adjust baking time as it may cook faster- especially around the edges.) The loaf should feel firm to the touch, and a wooden pick inserted into the center of the loaf should emerge clean.
Remove the pan from the oven and set it on a wire rack to cool. When the loaf has settled and is cool enough to handle, use a thin knife to loosen the two ends from the pan, and carefully lift it out of the pan using the parchment paper on either side of the loaf. Note- the loaf is fragile while warm, so don't try to slice it right away.
When cool, slice the carrot bread with a sharp bread knife. Serve with your favorite vegan buttery spread, or whipped cream cheese.
Serves 8 to 10.
with a piece of parchment paper that extends up over the top of the two long sides (this makes it easy to grip and lift the loaf out of the pan).Mix together the dry ingredients in a large mixing bowl:
1/2 cup Bob's Red Mill brown rice flour
1/2 cup Bob's Red Mill sorghum flour
1/2 cup tapioca starch
1/4 cup Bob's Red Mill coconut flour
1/4 cup millet flour
1/2 cup organic cane sugar
1/2 cup organic light brown sugar
1 tablespoon arrowroot starch
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
3/4 teaspoon xanthan gum
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/8 teaspoon ground cloves
Add in and beat:
1/4 cup organic free-range egg whites or Ener-G Egg Replacer
for 2 eggs (1/4 cup liquid, mixed)1/2 cup light olive oil or organic Canola oil
1/2 cup So Delicious Coconut Milk (more as needed, up to 3/4 cup)
As you beat the liquid ingredients into the dry mix, keep an eye on the batter. It should be smooth and slightly thick, close to a muffin batter. If it is too stiff or dry, add in more coconut milk as needed, a spoonful at a time to achieve a creamy-thick batter. I ended up using 3/4 cup total coconut milk, but you may need less liquid if you live in a more humid climate.
Add in:
1 cup finely grated carrots (I use a box grater
)1/2 cup raisins
1/2 cup chopped pecans or walnuts (may omit)
Mix the batter to distribute the carrots, raisins and nuts. Scoop the batter into the parchment lined ceramic bread loaf pan and smooth out the top with a silicone spatula.
Bake in the center of a pre-heated oven for one hour. (If you use a thinner metallic pan, you may have to adjust baking time as it may cook faster- especially around the edges.) The loaf should feel firm to the touch, and a wooden pick inserted into the center of the loaf should emerge clean.
Remove the pan from the oven and set it on a wire rack to cool. When the loaf has settled and is cool enough to handle, use a thin knife to loosen the two ends from the pan, and carefully lift it out of the pan using the parchment paper on either side of the loaf. Note- the loaf is fragile while warm, so don't try to slice it right away.
When cool, slice the carrot bread with a sharp bread knife. Serve with your favorite vegan buttery spread, or whipped cream cheese.
Serves 8 to 10.
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