I am in love with fall baking.
All the spices in the air and the warm smells that permeate the house when you pull an autumn treat out of the oven are to die for. It’s the little things, I guess.
So I had a bag of shredded carrots that were perilously close to their expiration date sitting in my fridge. And I had some raisins that needed finishing. So I decided to revamp my vegan pumpkin bread recipe and sub carrot instead.
Just as orange, but a totally different flavor profile.
Of course, since I could, I topped this baby with a ton of streusel. There aren’t options when it comes to streusel. It’s an automatic yes!
This recipe is completely vegan and can be made in under an hour! It’s the perfect baked good for breakfast, an afternoon snack, or even dessert.
Plus, you’re literally eating carrots. This is definitely guilt-free!
Enjoy!
xx
- 10 oz shredded carrots, finely ground by food processor
- ¼ cup maple syrup
- ¾ cup almond milk
- 1 flax egg (= 1 tbsp flaxseed meal + 3 tbsp water, set aside for two minutes)
- 3 tbsp coconut oil
- ¼ cup cane sugar
- ¼ cup brown sugar
- 4 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 1 tsp allspice
- 2½ cups flour
- 1¼ cups rolled oats
- ⅔ cup raisins
- ¼ cup vegan butter, chopped (= half a stick)
- ½ cup flour
- ¼ cup brown sugar
- ½ cup rolled oats
- Preheat oven to 350 F.
- Grease and flour a standard sized loaf pan.
- Combine all bread ingredients and pour into prepared pan.
- Combine all streusel ingredients and layer over bread batter in pan.
- Bake for 35-45 minutes.
- Cool on a wire rack for about 15-20 minutes before serving.
This carrot raisin bread sounds fantastic, Medha! I’ve never seen a bread quite like this, so I’m loving your creativity. And the cinnamon oat topping sounds like the perfect touch!
Thanks, Gayle 🙂
Such a great idea! I have to admit, I’m over fall baking and onto Christmas baking, but I think the satisfaction is the same!
I know that feeling Ashley! Once it’s November 1st, I’m all about Christmas 🙂
I am totally with you…the more streusel the better. I can eat that by itself 😀 This bread looks delicious!
I LOVE streusel!
It is 37c (98) here in Australia today, so the thought of turning the oven on is not at all appealing, but I do love the fact the recipe is vegan and totally guilt free. Perhaps I shall set the alarm to bake in the middle of the night. LOL! Great recipe…. I don’t often say I would interrupt my sleeps to get my bake on. Happy weekend to you. Cheers, Anna
Thanks, Anna! Happy weekend 🙂
This cake looks wonderful! Pinned 🙂
Thanks for the pin!
So many of my favorite things baked together into one perfect loaf! And yes everything is better with streusel 🙂
Thanks so much!
This looks fantastic! I love carrot in baked goods and with the cinnamon, raisin and oats, this sounds amazing!
Thanks, Kelly!
This looks like my kind of baking. I can almost smell it through the screen.
Yay! Thanks 🙂
I too love fall baking! Seems like all the best flavors come into season this time of year…pumpkin, apples, pears, figs, hot cocoa (yep that’s totally seasonal) 😀 This cake looks like a great way to celebrate! Love that it is healthy too. I would totally eat a slab of that for brekkie 🙂
Thanks June!
I can only imagine how delicious this carrot bread smells and tastes! Lovely pictures!
Thanks so much 🙂
Love healthy breads like this! Definitely a recipe I can see myself making Medha – loving all that streusel especially!
Thank you!!
This bread looks so delicious, Medha, and it’s nice that it’s healthy! 🙂
Always a bonus 🙂