Vegan And Gluten Free Low Sugar Carrot Bread Food

VEGAN AND GLUTEN-FREE LOW-SUGAR CARROT BREAD

Vegan and Gluten-Free Low-Sugar Carrot Bread image

I adapted this recipe from the Carrot Bread recipe on Bestcarrotrecipe.com It is only lightly sweet which makes it perfect as a breakfast bread. It's great as is, or toasted.

Provided by Ex-Pat Mama

Categories Quick Breads

Time 1h5m

Yield 1 loaf, 10 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups gluten-free flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon xanthan gum
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice
1/2 cup pecans, chopped
2 teaspoons egg substitute
1/4 cup water
2/3 cup agave syrup
2/3 cup cooking oil
1 cup carrot puree (about 5 medium carrots, or carrot baby food works too)

Steps:

Preheat oven to 350. Spray a 9x3 loaf pan with cooking spray.
If you are using fresh carrots, make the puree by cooking the carrots until soft and then blending. I used 5 medium carrots.
Combine all the dry ingredients EXCEPT egg substitute in a large bowl and whisk until combined.
In a large bowl combine the egg substitute and water whisking until completely mixed. Add in all the remaining wet ingredients and mix well.
Pour the wet ingredients into the dry and mix just until combined.
Pour into the prepared pan and bake 50 to 55 minutes.

Nutrition Facts : Calories 169.1, Fat 18.6, SaturatedFat 2.3, Sodium 280.8, Carbohydrate 1.3, Fiber 0.7, Sugar 0.3, Protein 0.6

GLUTEN-FREE CARROT CAKE

Gluten-free carrot cake image

Junior cook Emily shares her simple, no-fuss recipe for gluten-free carrot cake

Provided by Good Food team

Categories Afternoon tea, Treat

Time 1h15m

Yield Serves 8

Number Of Ingredients 12

Ingredients

140g unsalted butter , softened, plus extra for greasing
200g caster sugar
250g carrots , grated
140g sultanas
2 eggs , lightly beaten
200g gluten-free self-raising flour
1 tsp cinnamon
1 tsp gluten-free baking powder
50g mixed nut , chopped
75g butter , softened
175g icing sugar
3 tsp cinnamon , plus extra for dusting

Steps:

Heat oven to 180C/160C fan/gas 4. Grease and line a 900g/2lb loaf tin with baking parchment.
Beat the butter and sugar until soft and creamy, then stir in the grated carrot and sultanas. Pour the eggs into the mix a little at a time.
Add the flour, cinnamon, baking powder and most of the chopped nuts and mix well. Tip the mix into the loaf tin, then bake for 50-55 mins or until a skewer poked in the middle comes out clean. Allow to cool in the tin for 15 mins, then remove from the tin and cool completely on a wire rack.
Meanwhile, make the icing. Beat the butter in a large bowl until it is really soft, add the icing sugar and cinnamon, then beat until thick and creamy. When the cake is cool, spread the icing on top, then sprinkle with a little more cinnamon and the remaining chopped nuts.

Nutrition Facts : Calories 599 calories, Fat 28 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 64 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium

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Vegan And Gluten Free Low Sugar Carrot Bread Food

VEGAN AND GLUTEN-FREE LOW-SUGAR CARROT BREAD

I adapted this recipe from the Carrot Bread recipe on Bestcarrotrecipe.com It is only lightly sweet which makes it perfect as a breakfast bread. It's great as is, or toasted.

GLUTEN-FREE CARROT CAKE

Junior cook Emily shares her simple, no-fuss recipe for gluten-free carrot cake

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