Carrot Cake Loaf Bread

This can be made into a loaf bread, or if desired, baked into a cake.

Ingredients

• 3 medium (300 g) carrot, washed, ends trimmed
• ¾ cup (130 g) golden raisins
• 1 cup (245 g) applesauce
• ¾ cup (180 ml) date syrup
• ¼ cup (55 g) vegan margarine
• 1 Tablespoon vanilla extract
• 2 Tablespoons (13 g) flax meal
• 2 teaspoons ground cinnamon
• 2 cups (305 g) All-Purpose Gluten Free Flour
• 1 teaspoons baking powder
• 1 teaspoon baking soda

Directions

1. Preheat oven to 350°F. Spray a 5 1/2" x 9 1/2" (14x24cm) loaf pan with non-stick spray. Fit the Food Processor with the Large Shredding Disc and secure the lid.
2. Start the processor and, using the Food Pusher, feed the carrots through the Small Food Chute opening. Remove carrots to a large bowl and add the golden raisins. Stir to combine.
3. Fit the Food Processor with the Multi-Use Blade. Place applesauce, date syrup, margarine, flax meal, cinnamon, and vanilla in and secure the lid.
4. Start the machine and process for 30 seconds, or set timer for 30 seconds and allow machine to complete the programmed cycle.
5. Add in the gluten-free flour, baking powder and baking soda. Pulse 6-8 times to incorporate.
6. Pour batter over top of mixed carrots and raisins, and stir to combine. Once combined, pour into prepared loaf pan. Place in preheated oven and bake for 60-75 minutes or until a toothpick comes out clean. Cool slightly, remove from loaf pan and finish cooling on a wire rack.

Notes

Using the weight of flour is the best way to measure flours. This will help to achieve the best results.

Nutrition

1 serving (102g)

• Calories: 230

• Total Fat: 3g

• Total Carbohydrate: 48g

  • Dietary Fiber: 1g
  • Sugars: 24g

• Protein: 2g

• Cholesterol: 0mg

• Sodium: 240mg