Categories: Dessert, Gluten-Free

Ingredients

• 3/4 cup sorghum flour
• 1/2 cup brown rice flour
• 1/2 cup tapioca starch or potato starch (not potato flour)
• 1/4 cup coconut flour or almond 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
• 2 large organic free-range eggs or Ener-G Egg Replacer (1/4 cup liquid, mixed)
• 1/2 cup light olive oil or organic grapeseed oil
• 1/2 cup coconut or non-dairy milk (more as needed, up to 3/4 cup)
• 1 cup finely grated carrots (I use a box grater)
• 1/2 cup raisins- dark or golden
• 1/2 cup chopped pecans or walnuts (may omit)

Directions

1. Whisk the dry ingredients in a large mixing bowl- flours through spices.

2. Add in the eggs or egg replacer, oil, and half cup coconut milk. 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.

3. Stir in the grated carrots, raisins and nuts by hand and mix to distribute. Scoop the batter into the parchment lined ceramic bread loaf pan and smooth out the top with a silicone spatula.

4. 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.

5. 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.

6. When cool, slice the carrot bread with a sharp bread knife. Serve with your favorite vegan buttery spread, or whipped cream cheese.

7. Cook time: 1 hour

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