Carrots are one of nature’s perfect health foods, loaded with phytonutrients and antioxidants. This root vegetable can be eaten raw, cooked, glazed or added to any number of recipes for added nutrition. They can be canned, dehydrated, juiced, candied, preserved — their uses seem limitless. Because they are a great source fiber and can be used without peeling in this recipe to maintain the fiber benefits. Carrots come in many bright colors, not just the bright orange most people are familiar with, including yellow, white, red, and purple. For this recipe, I’ve used orange carrots which are high in beta carotene, an antioxidant that converts to vitamin A when metabolized.
Besides carrots being nutrition-packed, they also have a slightly sweet flavor. This makes them perfect for a treat like carrot bread. It can be eaten as a snack or dessert with its delicious flavor profile. This is a the recipe that I developed that has gotten rave reviews from my family. I use all organic, gluten-free, and aluminum-free ingredients. Don’t forget the cinnamon — it makes the bread even more tasty and is great for blood sugar management.
I use bagged carrots when they are out the local growing season. The best are local, organic carrots — grow your own or get them from a local farmer but many stores carry bagged organic carrots.
Chop carrots into disks and then place them in a food processor to shred them into fine pieces. This also makes it easier to for kids who don’t like veggies to enjoy the sweet taste without knowing they are eating vegetables!
Three or four large carrots will result in 3 cups of shredded carrots. Adjust as needed depending on the size of your carrots.
Make certain to grease your loaf pans well. This will make removal of the baked bread so much easier. I use butter to generously coat the pans. Then pop in the oven and wait for the magic to happen!
Once the baking is completed, wrap the bread loaves in foil to store. They can be frozen for several weeks without any impact to the flavor. Make certain to defrost them in the refrigerator before slicing. Top with butter or eat plain, it’s a real treat!
- 3 cups shredded carrots
- 1 cup avocado oil
- 3 eggs
- 2½ cups sugar
- 3 tsp. vanilla extract
- 3 cups gluten-free flour
- 1 tsp. salt
- 1 tsp. baking soda
- ½ tsp. aluminum-free baking soda
- 3 tsp. cinnamon
- Chop carrots into circles then mince them in a food processor.
- Beat eggs thoroughly with a mixer.
- Add oil and vanilla and and continue mixing until all ingredients are incorporated.
- Combine the dry ingredients in a bowl. Stir to combine.
- Add dry ingredients ½ cup at a time to the wet ingredients with mixer running.
- Beat well for 2 minutes.
- Divide mixture into two well-greased loaf pans.
- Bake at 325 degrees for 1 hour 15 minutes.
- Loaves can be stored in the freezer. Thaw in refrigerator when ready to use.
Enjoy!
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