Carrot Bread – eggless
Carrot bread is soft, moist and lightly spiced bread made with grated carrots. It is like carrot cake but without frosting and less sweet. In winters when we get fresh red carrots in market I make gajar halwa, gajar ka achaar and this carrot bread too.
Kids usually don’t like to eat carrots, but in this bread they won’t even notice carrots. My daughter loves it with a glass of milk in breakfast. Cinnamon and little cardamom give it very nice flavour, and walnuts and raisins make every bite tasty.
This carrot bread is eggless and made with curd. It is very easy to make with basic ingredients available at home, and batter is mixed by hand only so no beater is needed.
Let’s see ingredients and method for eggless carrot bread.
Ingredients for Eggless Carrot Bread
- Carrots 2 medium size, finely grated (approx 1 and 1/2 cup)
- All purpose flour/maida 1 cup
- Whole wheat flour/atta 1/2 cup
- Sugar or brown sugar 3/4 cup
- Oil 1/2 cup
- Curd/yogurt 1/2 cup
- Milk 2-4 tbsp (if required)
- Baking powder 1 tsp
- Baking soda 1/2 tsp
- Salt a pinch
- Cinnamon powder 1 tsp
- Cardamom powder 1/4 tsp
- Vanilla essence 1 tsp
- Walnuts 1/2 cup, chopped
- Raisins 1/4 cup
Method to Make Eggless Carrot Bread
- Wash, peel and finely grate the carrots. Don’t squeeze the water from carrots, moisture of carrots keep the bread soft.
- Preheat oven at 180 degree Celsius for 10 minutes. Grease 9×5 inch loaf pan with oil and line it with butter paper.
- In a big bowl add curd and sugar and whisk well for 2 minutes till sugar dissolves.
- Add oil and vanilla essence and whisk again till everything mix well.
- Sift maida, wheat flour, baking powder, baking soda, salt, cinnamon powder and cardamom powder in another bowl.
- Take 1 tbsp from this flour mixture and mix with walnuts and raisins. Coating them with flour helps them to not sink at bottom of bread while baking.
- Add grated carrots in curd mixture and mix well.
- Add dry ingredients in 2 parts and mix gently with spatula using cut and fold method, mix only till flour is combined.
- Batter will be thick. If it is too thick and dry add 2-4 tbsp milk.
- Add walnuts and raisins in batter and mix. Keep few walnuts for topping.
- Pour batter in loaf pan, level it with spatula and sprinkle remaining walnuts on top.
- Bake at 180 degree Celsius for 50-55 minutes. Check after 50 minutes by inserting a toothpick in center, if it comes out clean bread is ready, otherwise bake it for 5 more minutes.
- If top is getting too brown, cover it with aluminium foil after 30 minutes of baking.
- Let it cool in pan for 10 minutes, then take it out and let it cool completely on wire rack before cutting.
- Cut in slices and serve with tea, coffee or milk.
Notes
- Grate carrots on fine side of grater, big carrot pieces will not cook properly in bread.
- Carrot bread tastes even better next day as flavours of spices settle in bread.
- Store in airtight box at room temperature for 2 days or in fridge for 5-6 days.
- Raisins can be replaced with tutti frutti or chopped dates.
Click link below to check out more eggless recipes at vegflavors,