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]

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Serves

2 loaves

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Ingredients

  • 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
Then whisk in
  • 1 3/4 cup applesauce
  • 2 1/4 cups grated carrots
  • 1/4 cup golden raisins (optional)
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Preparation

  1. 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.
  2. Grease and flour two standard-size loaf pans. Divide the batter equally between the two and smooth down the top.
  3. Bake in a preheated 325-degree oven 60-70 minutes or until a toothpick inserted in the center comes out clean.
  4. 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
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