Extra Moist Carrot Bread

I don't know why, but I find that April and springtime rhyme with carrot desserts. I love these kinds of recipes. We're all familiar with muffins and cakes, but we bake bread less often. So I wanted to create this delicious recipe that's truly EXTRA moist. The pecan topping is a big plus that makes the bread decadent.

Instead of eggs, I added Vegan Pro. It adds protein and makes the bread vegan!

Ingredients (10 slices)

- 2 cups All-purpose flour
- 3/4 cup Pure coconut sugar
- 1 serving Vegan Pro – Maple Vanilla
- 1 tbsp Baking powder
- 1 1/2 tsp Baking soda
- 1 tsp Ground cinnamon
- 1/4 tsp Ground nutmeg
- 1/4 tsp Salt
- 1/2 cup No-sugar-added applesauce
- 1/2 cup Canola oil
- 1/2 cup Plant-based milk
- 1 tsp Vanilla extract
- 2 cups Shredded carrots

Topping

- 1/2 cup Chopped pecans
- 1 tbsp All-purpose flour
- 1/4 tsp Ground cinnamon
- 1 tbsp Vegetable margarine
- 1 tbsp Maple syrup

Method

1- Preheat oven to 350°F.

2- In a bowl, combine the flour, sugar, Vegan Pro, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

3- In a bowl, combine the applesauce, oil, plant-based milk, and vanilla. Add the dry ingredients and, using a whisk, gently combine. Add the carrots and, using a spatula, combine.

4- Pour the mixture into a lightly oiled loaf pan. Bake for 60 minutes or until a toothpick inserted in the center comes out clean. Let cool for 15 minutes before removing from the pan, then let cool completely before slicing and serving.

By Katia Bricka
Writter at RAW Nutritional