National Carrot Cake Day is February 3rd!
Celebrate with this healthy alternative from Sarah Britton’s Healthy Kickstart series. This delicious and citrusy loaf is the perfect start to a great day. Give Sarah’s Grab and Go Carrot Bread a try, and let us know what you think!
– zest of 1 orange
– ½ cup / 125ml freshly squeezed orange juice (about 2 oranges)
– 2 Tbsp. ground flax seeds
– 2 medium carrots
– 1 ½ cup / 200g whole spelt flour
– 2 tsp. baking powder
– ½ tsp. baking soda
– ¼ tsp. sea salt
– 1 Tbsp. ground cinnamon
– 2 tsp. ground ginger
– 1 tsp. ground cardamom
– ½ cup / 50g rolled oats
– ¼ cup / 60ml coconut oil, plus more for greasing
– ½ cup / 125ml maple syrup
– 1 tsp. vanilla extract
– 1/3 cup / 40g pecans, roughly chopped
– 1/3 cup / 55g raisins (or other dried fruit, roughly chopped)
– standard baking equipment
– loaf pan
1. Lightly grease a loaf pan with coconut oil and set aside. Preheat oven to 350°F / 180°C.
2. Zest the orange and set aside. Slice the orange in half and juice it, and juice the other orange until you have the ½ cup / 125ml of juice. Whisk the orange zest and ground flax into the orange juice and set aside.
3. Grate the carrots and set aside.
4. Sift the flour, baking powder, baking soda, salt, cinnamon, cardamom together into a large mixing bowl. Fold in the rolled oats.
5. Melt the coconut over low heat in a small saucepan. Add the maple syrup and vanilla, whisk to combine.
6. Pour the wet ingredients, including the orange-flax mixture, over the dried and fold to combine in as few strokes as possible. Fold in the grated carrots, pecans, and raisins.
7. Pour the batter into the loaf pan and smooth out the top. Sprinkle with a few oats if desired (this is strictly aesthetic, so feel free to skip this step). Place in the oven and bake for about 45 minutes until it passes the toothpick test. Let cool slightly, remove from loaf pan and let cool on a wire rack. Store leftovers in the fridge, wrapped tightly, for up to five days.
Sarah Britton (BFA, CNP) is a Holistic Nutritionist and Certified Nutritional Practitioner. Following her philosophy of “making healthy choices every day” she has been creating recipes for her readers all over the world since 2007.
Winner of the 2014 Saveur “Best Food Blog – Special Diets Blog” Awards, Sarah currently teaches cooking classes, runs workshops on detoxification and cleansing, food as medicine, and nutrition fundamentals. She creates exclusive menu plans and recipes for various media and gives lectures and speaks in public forums such as TEDx.
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