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5 from 9 votes
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Carrot bread

* I like to use the petites carrots in a bag (I use 3/4 of a 16 oz bag) because they are so tender and easy to throw into a food processor. You can use regular carrots as long as you end up with about 3 cups finely chopped carrots.
Servings 1 big loaf
Author Catherine Katz

Ingredients

  • 2 cups whole wheat pastry flour
  • 2 tsp baking powder
  • 3 large eggs organic, cage-free
  • 1/2 cup canola oil
  • 1/2 cup applesauce unsweetened
  • 1/2 cup granulated sugar
  • 2 tsp pure vanilla extract
  • 3 cups finely ground baby carrots*
  • 1/3 cup finely ground walnuts
  • Honey yogurt dip
  • 3/4 cup organic fat free greek yogurt
  • 1 Tbsp honey
  • 1/2 tsp pure vanilla extract
  • a dash of cinnamon

Instructions

  1. Preheat the oven to 350
  2. Grease (I use a little regular smart balance spread) and flour an 8 x 4 inch pan.
  3. Beat eggs, oil, applesauce, sugar and vanilla together in a large bowl of an electric mixer.
  4. Add flour and baking powder to the creamed mixture, and beat well.
  5. Place the petite carrots in the bowl of a food processor and grind finely to make 3 cups.
  6. Stir in the finely chopped carrots and ground walnuts into the creamed mixture, until well combined.
  7. Pour batter into prepared pan.
  8. Bake for 45-50 minutes, or until tester inserted in the center comes out clean.
  9. Cool in pan on rack for 20 minutes.
  10. Remove bread from pan, and completely cool.
  11. Honey Yogurt Dip:
  12. Mix all the dip ingredients together and place in fridge, uncovered, for at least 30 minutes before serving.