Carrot Bread.

This is an adapted recipe I clipped from a Better Homes and Gardens magazine that you can find here (it has cardamom in it!). I tweaked it a bit so it didn’t have quite as much sugar and so it had a teensy bit of protein. It made a fabulous breakfast food! To make it even better next time, I think I’ll use a little oat flour and a few tablespoons ground flaxseed. Easy peasy!

 

1 c all-purpose flour

1 1/4 c whole-wheat flour

2 tsp baking powder

1 tsp cinnamon

1/4 tsp baking soda

1/4 tsp salt

1/2 c agave nectar

2 c shredded carrots

2 eggs

3/4 c unsweetened vanilla almond milk

1/3 c vegetable oil

1/2 c chopped walnuts (optional)

 

Grease a 8x4x2″ loaf pan; set aside. In a medium bowl, sift together flours, baking powder, salt, cinnamon, baking soda, and walnuts, if using. In a separate bowl, lightly beat eggs. Add agave, almond milk, and oil to the eggs and combine thoroughly. Stir in the shredded carrots. Pour wet ingredients into dry mixture and stir until just combined. Pour into prepared loaf pan and bake for 30 minutes at 350 degrees, then decrease temperature to 300 degrees and bake for another 30 minutes or until a toothpick inserted near the center comes out clean. Cool in the pan for 15 minutes, then remove and cool completely on a rack. Wrap in aluminum foil overnight before slicing.

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