I haven’t posted a recipe up in a while… and it is not because I haven’t been cooking, but because I have lacked the time. Also, many recipes I have made lately were just slight modifications from my favourite blog Ambitious Kitchen. I always like to get creative with ingredients and add or switch a thing or two here and there.
Even if summer is approaching here in Peru, it’s as if my seasonal cravings are slightly confused this year: all I want is coffee, hot chocolate, spicy gingerbread, and squash. So yesterday afternoon, in between editing and translating, I decided to make, yet another, bread. I didn’t have any bananas and my pumpkin was too frozen: so I started grating the carrots.
I always thought my mom made the best carrot cake in the world, it was almost always my birthday cake request as a kid. I didn’t want to make a whole cake, and did not have all the ingredients, but we could say that her cake was my inspiration for this bread.
I was unsure when I put it in the oven, the texture seemed too thick, but I ended up with a fluffly, spicy, delicious bread that I am really trying not to devour on my own.
So here it goes:
Spiced Carrot Bread
- 3/4 cup whole wheat flour
- 3/4 cup all-purpose flour
- 1 ½ teaspoon cinnamon (or more)
- ¾ teaspoon nutmeg (or more)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 egg (for vegans: 1tbsp ground flaxseed with 3tbsp water)
- 4 tablespoon vegetable or coconut oil
- 1/2 cup plain yogurt (for vegans: replace with apple sauce or banana)
- ½ cup unprocessed brown sugar
- 1 teaspoon vanilla
- 1 cup shredded carrots
- ¼ cup shredded coconut
- ¼ cup chopped pecans + extra for the top
- ¼ cup raisins
- Pre-heat your oven at 350F or 176C. Then , line your bread mold with a parchment paper or with pam oil or with a combination of coconut oil+ flour.
- In a small bowl, combine your flours, baking powder, baking soda, cinnamon, nutmeg. Set aside.
- Beat your egg with the brown sugar. Then add the greek yogurt, vanilla, and oil. Mix in the carrots, shredded coconut, pecans, and raisins.
- Add the dry ingredients to the wet ones and mix well.
- Pour into your mold
- Cook for approximately 50minutes, or until a toothpick comes out try.
- Cool before unmolding.
- Optional: add your favorite glaze or icing, like my ginger icing recipe here.