Introduction
This carrot bread recipe is the autumnal spawn of our banana buckwheat poppyseed bread. It's delicious straight from the oven; toasted in a pan with ghee; or smeared with yogurt and fruit compote. You really can't go wrong. It'll keep for multiple days; so wrap it well and keep it on your counter for snacking. This recipe makes a tad more than a loaf's worth; use the extra for muffins or mini loaves!Note: This recipe is in grams; so you'll need a digital scale.
Ingredients
- 3 eggs
- 195 grams brown sugar
- 52 grams grapeseed oil
- 52 grams olive oil
- 1 teaspoon vanilla extract
- 115 grams almond flour
- 134 grams spelt flour
- 4 grams baking powder
- 3 grams baking soda
- 2.75 grams kosher salt
- 3.5 grams cinnamon
- 70 grams poppy seeds
- 130 grams shredded carrots
Instructions
Preheat your oven to 350F; and grease and line a loaf pan with parchment paper. In a large bowl; whisk together the eggs and sugar; then stream in the oils and whisk well. Add the vanilla extract and incorporate. In a separate medium bowl; whisk together the flours; baking powder; baking soda; salt; cinnamon and poppy seeds. Toss with carrots and mix thoroughly with your hands. Add the dry ingredients to the wet ingredients and mix well until incorporated. Pour about 300 grams of batter into the loaf pan. Bake for ~90 minutes; until the top is golden; the center is risen; and a cake tester comes out clean.
