Carrot Cake Walnut Bread

carrot-cake-walnut-bread-vegan.jpg

I was really craving carrot cake last night before bed, so as soon as I got home from work today I got to work making a loaf.

It turned out yummy so I thought I would share it with you here!

This would be perfect for Easter weekend coming up as well. Yay for spring!!!

Talk soon - cort.

carrot-cake-walnut-bread-vegan.jpg

INGREDIENTS:

  • 2 tablespoons olive oil

  • 1/3 cup unsweetened applesauce

  • 1/4 cup brown sugar

  • 1/2 cup coconut sugar

  • 2 flax seed eggs *see note

  • 2 teaspoons vanilla extract

  • 1/2 teaspoon sea salt

  • 1 1/2 teaspoons baking powder

  • 2 teaspoons cinnamon

  • 1/2 cup chopped walnuts

  • 1 1/2 cup finely shredded carrots

  • 1 1/2 cups whole wheat flour

DIRECTIONS:

  1. Preheat oven to 350 degrees F. Oil or line a loaf pan with parchment paper and set aside.

  2. In a large bowl, whisk together oil and applesauce. Whisk in brown sugar, coconut sugar, flax eggs, and vanilla extract. Mix until well combined.

  3. Next whisk in sea salt, baking powder, and cinnamon.

  4. Fold in walnuts and shredded carrots.

  5. Next add the flour and use a spatula to combine the flour with the rest of the mix.

  6. Add the dough to your loaf pan and bake for about 55 minutes or until a toothpick stuck in the middle of the bread comes out clean.

SERVINGS: 7-8 slices

* Flax see eggs are egg replacements made from flax seed and water. For each "egg" you will need 1 tablespoon ground flax seed and 3 tablespoons water. This recipe calls for two eggs, so you will be mixing 2 tablespoons ground flax seed with 6 tablespoons water. Do this before you even begin the process of making the muffins as the mixture must sit for 15 minutes. Stir the mixture well and place it in the fridge for 15 minutes. The mixture should have a thick, egg-like consistency before you mix it into the muffin mix!