Friday, December 21, 2012

Carrot Raisin Bread

An extra-abundace of eggs had me on the hunt for good recipes to use all of our bounty.  Coconut flour recipes work well to this end becuase coconut flour requires a greater number of eggs to work well.
On this day, Carrot Raisin Bread made with coconut flour was our first recipe in the line-up to use eggs.  The results were delicious, almost like a carrot cake.  Now what Pickle would complain about starting the day with cake?
None that I know.
Here's the recipe as we tweaked it:
Carrot Raisin Bread
1/4 cup coconut flour
1/4 tsp. sea salt
1/4 tsp. baking soda
1 tsp. ground cinnamon
3 eggs
1/4 cup melted coconut oil
1/4 cup maple syrup
1 Tbsp. vanilla extract
1 cup grated carrots
1/4 cup raisins
1.  In a medium bowl, combine first 4 ingredients.
2.  In a large bowl whisk together eggs, maple syrup and vanilla.  Gently pour coconut oil in while vigorously whisking to keep oil from solidifying when incorporating.
3.  Stir dry ingredients into wet ingredients, then stir in carrots and raisins.
4.  Pour into loaf pan lined with parchment paper and greased.
5.  Bake at 350 degrees Farenheit for 30-40 minutes.  (Every oven is different, keep an eye on it, and when a toothpick inserted in the center comes out clean, it's done!)
(We also tried them as muffins, reducing the baking time, but we learned that we should have used muffin papers.  Even in our greased muffin tins, then still stuck quite stubbornly!)


  1. I made these, but replaced about 1/3 of the carrots with leftover fresh pineapple that I had turned into crushed pineapple in the food processor. Delicious! I had made a double batch and we stored the leftovers in the refrigerator and they were still good several days later. LK

    1. Thanks for sharing! That really sounds delicious!

  2. I made these into zucchini muffins by replacing all of the grated carrot with an equal amount of grated zucchini. I will be making these muffins that way again for breakfast in the morning! LK