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Carrot Cake Loaf Bread-TEST

This can be made into a loaf bread, or if desired, baked into a cake.-TESTING

  • Total Time1 Hour 30 Minutes
  • Yield
  • DifficultyIntermediate
FPA-Carrot-Cake-Loaf

Dietary Interests

Vegan, Vegetarian, Gluten-Free
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Submitted by

Vitamix-T

Ingredients

  • 3 medium 300 g carrots, washed, ends trimmed-TESTING
  • ¾ cup 130 g golden raisins
  • 1 cup 245 g unsweetened applesauce
  • ¾ cup 180 ml date syrup
  • ¼ cup 55 g vegan margarine
  • 1 Tablespoon vanilla extract
  • 2 Tablespoons 13 g flax meal
  • 2 teaspoons ground cinnamon
  • 2 cups 305 g {all-purpose gluten free flour}
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda

Directions

    1. Preheat oven to 350°F. Spray a 5 1/2" x 9 1/2" (14x24cm) loaf pan with non-stick spray.-TESTING
    2. Assemble Food Processor with Large Shredding Disc and secure the lid. Start the machine. Feed the carrots through the Small Food Chute opening, using the Small Food Pusher to assist pushing them through. Remove carrots to a large bowl and add the golden raisins. Stir to combine.
    3. Place applesauce, date syrup, margarine, flax meal, cinnamon, and vanilla in Food Processor Work Bowl fitted with the Multi-Use Blade and secure lid.
    4. Start machine and process for 30 seconds, or set timer for 30 seconds and allow machine to complete the programmed cycle.
    5. Add in the gluten-free flour, baking powder and baking soda to the food processor bowl. Pulse 6-8 times to incorporate.
    6. Pour batter over top of mixed carrots and raisins, and stir to combine. Once combined, pour into prepared loaf pan. Bake in preheated oven for 60-75 minutes or until a toothpick inserted comes out clean. Cool slightly, remove from loaf pan and finish cooling on a wire rack.-USING TESTING
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Nutrition

2 large (1020 g)
Calories 2300
Total Fat 2.5g
Total Carbohydrate 48g
Dietary Fiber 1g
Sugars 24g
Protein 3g
Sodium 240g

Chef's Note

Not all gluten free flours are made equal, if not using the Vitamix.com recipe, measure using the gram weight of the flour. TESTING CHEF'S NOTE

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