Why do I need to squeeze the carrots before adding them?

Squeezing the grated carrots removes excess liquid, which helps prevent the bread from becoming too dense or soggy, ensuring a perfect texture.

What kind of plant milk works best for this bread?

Any unsweetened plant milk, such as almond, soy, or oat milk, will work well in this recipe to provide moisture and bind the ingredients.

How can I tell if my Carrot, Walnut, and Mixed Seed Bread is fully baked?

The recipe indicates the bread is done when it sounds hollow after tapping the bottom, typically after about 30 minutes at 400F.

Can I substitute other nuts or seeds in this recipe?

Yes, feel free to experiment with other roughly chopped nuts like pecans or different seeds such as sunflower or pumpkin seeds to suit your preference.

What's the best way to store leftover Carrot, Walnut, and Mixed Seed Bread?

Store the cooled bread in an airtight container at room temperature for a few days, or slice and freeze for longer storage.

1.4K Views 13 years ago

Carrot, Walnut, and Mixed Seed Bread
[Vegan]

Name: Carrot, Walnut, and Mixed Seed Bread [Vegan]
Cook time: 30 min
Yield: 4 servings
Ingredients: 2 cups white flour; 1 tsp baking powder; 3/4 tsp baking soda; 1/2 tsp good quality sea salt; 1 tsp herbs de Provence; 2 large carrots grated; 1/4 cup roughly chopped walnuts; 2 tbsp mixed seeds; 3/4 cup plant milk

AC By: Aine Carlin

Author Bio

Aine Carlin is a blogger, actress, wife and proud vegan. Originally from Derry, Northern Ireland,... Read More

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A freshly baked, golden-brown loaf of vegan Carrot, Walnut, and Mixed Seed Bread, scored and topped with herbs and seeds.

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Carrot, Walnut, and Mixed Seed Bread [Vegan]

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Ingredients You Need for Carrot, Walnut, and Mixed Seed Bread [Vegan]

2 cups white flour
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp good quality sea salt
1 tsp herbs de Provence
2 large carrots grated
1/4 cup roughly chopped walnuts
2 tbsp mixed seeds
3/4 cup plant milk

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How to Prepare Carrot, Walnut, and Mixed Seed Bread [Vegan]

Pre-heat oven to 400F
Mix the dry ingredients in a large bowl. squeeze the carrots to remove any excess liquid, add to bowl and thoroughly combine. stir through the seeds and walnuts.
Make a well in the center and pour in the plant milk. mix together using a spatula ensuring not to overwork the mixture.
Flour a clean surface and baking tray. turn the mixture out onto the floured surface and shape. transfer the dough to the baking tray, score the top with a sharp, floured knife. Sprinkle over a little more sea salt, herbs and seeds. lightly dust with some flour.
Bake for 30 minutes or until it sounds hollow when you tap the bottom. Allow to cool for a few minutes before slicing.