Carrot bread
Ingredients
Yields 1 loaf
- 270 g of all-purpose flour
- 6 g of cinnamon
- 3 g of nutmeg
- 7 g of baking powder
- 100 g of sugar
- 100 g of brown sugar
- 200 g of sunflower oil
- 3 eggs
- 220 g of carrotsabout 3 medium ones
You will need
- mixer
- oven
- 21×10 cm baking form
Directions
- Warm up the oven to 160 ˚C.
- In a medium-size bowl, mix all dry ingredients:
270 g of all-purpose flour ,6 g of cinnamon ,3 g of nutmeg , and7 g of baking powder , using a whisk. - In a big mixer bowl, mix
200 g of sunflower oil ,100 g of sugar and100 g of brown sugar . using a mixer for at least 3–4 minutes. - Mix in eggs, one by one.
- Mix in dry ingredients.
- Mix in carrots.
- Pour batter into a baking form.
- Bake for 35–65 minutes.
Notes & tips
Make sure carrots aren’t wet, otherwise, squeeze them to remove moisture.
Use a wooden toothpick to check the cake for readiness: insert it into the cake in several places, if the toothpick is dry, the cake is ready. If the top of the cake is getting to brown, cover it with tinfoil.
Explore ingredients
Ingredients explorer
| Name | Kind | Season | Contains |
|---|---|---|---|
| All-purpose flour | Vegan | Gluten | |
| Baking powder | Vegan | ||
| Carrot | Vegan | ||
| Cinnamon | Vegan | ||
| Egg | Vegetarian | ||
| Nutmeg | Vegan | ||
| Sugar | Vegan | Refined sugar | |
| Sugar | Vegan | Refined sugar | |
| Sunflower oil | Vegan |
