This Carrot Bread is whole-wheat, extremely low-fat, and it contains the wholesome goodness of applesauce and flax. I sweeten it– as I do all my sweets– with turbinado sugar, a raw sugar with the flavor of molasses.
Low Fat Whole Wheat Carrot Bread [Vegan]
- 3 cups whole wheat pastry flour
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp powdered cardamom (run the whole pods– about 10– in a coffee grinder with a tablespoon of the sugar to get a fine grind)
- 1 cup cashew nuts, chopped into large pieces
- Mix the ingredients together and set aside.
- In another bowl, mix together:
- 3 tbsp flaxmeal and 9 tbsp water
- 4 tbsp canola or other vegetable oil
- 1 cup turbinado sugar
- 1 3/4 cup applesauce
- 2 1/4 cups grated carrots
- 1/4 cup golden raisins (optional)
- Add the wet mixture to the dry, with a spatula or a whisk, using 1/3rd of the flour at a time. You want a lumpy but well-integrated batter. Do not overmix because you don’t want to develop the gluten in the flour.
- Grease and flour two standard-size loaf pans. Divide the batter equally between the two and smooth down the top.
- Bake in a preheated 325-degree oven 60-70 minutes or until a toothpick inserted in the center comes out clean.
- Cool on a rack about 15 minutes, then slide a knife around the edges to unmold. Place right-side-up on a rack to cool