Carrot Bread

I love loaves. This one looked great, so I thought I would try it. It was from The Eat-Clean Cookbook (not her recent hardcover cookbook, or her family cookbook, or her book, but the other one) by Tosca Reno (Thanks!). The recipe wasn't vegan (used eggs, milk and honey, but here is the vegan version I baked!)...

Carrot Bread

Makes: 10 servings (1 loaf)

Ingredients:

1 lb loose sweet carrots, peeled and grated (this took the most time)

1 1/4 cups whole-wheat flour

1 1/4 cups cornmeal

Pinch sea salt

1/4 cup flax meal

1 1/2 tsp baking powder

3 egg white substitutes

1 yolk substitute

2 Tbsp canola oil

1/2 cup agave nectar

3/4 cup nondairy milk (I used unsweetened soy milk... so my brother could have a taste!)

1/4 cup raisins

1/4 cup dried cranberries

Directions:

-Preheat oven to 375 F

-Put carrots in a sauce pan in enough water to just cover them and bring this to boil and cook for 5 min

-Remove from heat, drain and let cool

-Place dry ingredients in a medium bowl: flour, cornmeal, salt, flax meal and baking powder

-Whip 'egg' whites until stiff in another bowl

-Put 'egg yolk', oil, honey and milk into a small bowl and mix well

-Add this to the dry ingredients and mix until just combined

-Add whipped 'egg' whites and fold until just combined

-Add dried fruits and cooked carrots and mix until just combined (do not over-mix, or loaf will be tough)

-Prepare a 5 x 9-inch loaf pan with cooking spray (or fill a spritz bottle full of olive oil and spritz a little)

-Pour batter into pan and bake for 60 minutes, or until cake tester comes out clean

Notes: This took about 54 minutes (watch it in the end as to not overbake, will vary depending on oven and placement of the pan). Serve this warm and with a little vegan butter or homemade applesauce and it is delish!

Enjoy!