Carrot Raisin Bread
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– raw, vegan, gluten-free –
Carrot pulp. Let’s talk about carrot pulp. Have you ever made carrot juice and found yourself with a mound of carrot pulp sitting in a bowl?
Chances are it ended up in the trash or compost pile. You can use it in many recipes, along with the remains of other juices. The flavor is not as intense as the whole vegetable, but it is still a beneficial ingredient. I have used the veggie pulp in bread and crackers.
If I don’t have time to deal with the pulp right away, I place it in an airtight container and pop it in the fridge or freezer. I haven’t tested this recipe with freshly grated carrots, and you are more than welcome to try it, but keep in mind that there will be a lot more moisture to deal with, so you may need to cut down on the other liquids.
I have even gone as far as dehydrating my carrot pulp and grinding it into flour. If you are new to raw breads, keep in mind that the textures are more on the dense side.
I have never come across a bread that I didn’t like, except if it had mold on it. :) But I have to say that I always favored a dense, heavy bread. So, once I started creating raw breads, I was soooo delighted in their texture and their amazing flavors. I hope you enjoy this recipe. Blessings, amie sue
P.S. I originally posted this recipe on April 17th, 2013. Today, I added some fresh photos and cleaned up my recipe writing. I have gotten so much better over the years. hehe
Ingredients:
1 large loaf 9 x 4 x 2 1/2 tall”
Dry Ingredients:
- 1 cup (95 g) rolled, gluten-free oat flour
- 3 Tbsp (33 g) flaxseeds, ground
- 2 Tbsp (11 g) psyllium husks
- 1 Tbsp (7 g) ground Ceylon cinnamon
- 1 tsp (3 g) ground nutmeg
- 3/4 tsp (6 g) Himalayan pink salt
- 1/2 tsp (1 g) ground cloves
Wet Ingredients:
Hand mix in:
- 1/2 cup (55 g) chopped pecans, soaked
- 3/4 cup (115 g) raisins
Topping:
- 1 tsp (4 g) raw coconut crystals, powdered
- 1 Tbsp (14 g) hot water
- oats & crushed pecans for dusting
Preparation:
- In the food processor fitted with the “S” blade, place the following ingredients: oat flour, flax, psyllium powder, nutmeg, cinnamon, cloves, and salt. Pulse together until combined. Place the dry ingredients in a large bowl and set aside.
- In the same food processor bowl, combine nut pulp, carrot pulp, mashed banana, date paste, and stevia.
- Depending on how dry your almond pulp and carrot pulp is, you may need to use more or less almond milk or carrot juice, so add 1/2 cup at a time. Pulse together till everything is well incorporated.
- Add the wet ingredients to the dry ingredients and mix everything with your fingers.
- Add pecans and raisins. Mix well with your hands, trust me it’s just more fun that way.
- Shape into a loaf and place on the mesh sheet that comes with the dehydrator.
- If the batter seems too wet for some odd reason, let it rest for about 15-30 minutes so the flax can do its binding action.
- Have fun with the shaping process. Try to visualize what a baked loaf looks like and sculpt the loaf.
- Score the top of the loaf with a knife. I later use these score marks as a guide in slicing my pieces.
- In a small bowl, combine the coconut crystals and water, stirring it until it dissolves. With a pastry brush, coat the surface of the bread.
- By doing this, it will add a pleasant sweetness to the crust.
- It will also give the bread that baked appearance, which is fun.
- Sprinkle oats on top and gently press them in a bit.
- Dehydrate at 145 degrees for 1 hour. This will create a crust on the outside.
- Remove from the dehydrator, place the loaf on a cutting board, and slice pieces to the desired thickness. Don’t slice the bread on the mesh; you don’t want to risk cutting it.
- I did mine at about 1 inch thick.
- When slicing the bread at this stage, be sure to use a serrated knife (blade has small teeth, this helps to cut through nice and smooth) Also, see-saw back and forth with downward pressure as you cut the slices to prevent the dough from squashing down.
- Return the bread to the mesh sheet laying the pieces flat.
- Decrease the temperature to 115 degrees (F) and continue to dehydrate for 6-10 hours.
- As an indicator, if it is dry enough, touch the center of the bread slices.
- You don’t want it to be doughy, but you also don’t want the bread to dry out too much.
- Shelf life and storage: My recommendation would be to store this bread in an air-tight container, in the fridge, for 3-5 days.
- The more moisture that is left in your bread, the shorter the shelf life. Therefore, shelf life will vary with your drying technique. Whenever I make this bread, it never lasts very long enough to spoil.
- Keep in mind, the whole purpose of eating a raw diet is to eat foods at their peak of freshness, so don’t expect this bread to have a long shelf life.
The Institute of Culinary Ingredients™
- Raw Coconut Crystals add a “brown sugar” flavor to a recipe. Read about it (here).
- Click (here) to learn why I use stevia.
- Dates are a fantastic ingredient for raw food recipes, click (here) to read why.
- Why do I specify Ceylon cinnamon? Click (here) to learn why.
- What is Himalayan pink salt, and does it matter? Click (here) to read more about it.
- Are oats gluten-free? Yes, read more about that (here).
- Are oats raw? Yes, they can be found, click (here) to learn more.
- Do I need to soak and dehydrate oats? Not required but recommended. Click (here) to see why.
- Learn how to grind flaxseeds for ultimate freshness and nutrition. Click (here).
Culinary Explanations:
- Why do I start the dehydrator at 145 degrees (F)? Click (here) to learn the reason behind this.
- When working with fresh ingredients, it is essential to taste test as you build a recipe. Learn why (here).
- Don’t own a dehydrator? Learn how to use your oven (here). I do, however honestly believe that it is a worthwhile investment. Click (here) to learn what I use.
© AmieSue.com
Tags: Dairy Free, Dehydrated, Gluten Free, Refined Sugar Free, Soy Free, sugar free
Hello Amie Sue,
The carrot bread looks amazing and I have finally accumulated enough pulp to make it.
I will be putting it in overnight for lunches tomorrow. If I do not have liquid or powdered stevia, what might I substitute in its place and how much? I have not had much success with stevia as the brands I have used leaves an unpleasant bitter after taste. I intend to purchase the brand you use, but have not as of yet.
Thank you in advance for what is always your very courteous and considerate response.
Oops, almost forgot. What source(s) do you use for purchasing your raw food staples. I purchase offline at Whole Foods and the health sections of some major chains, but would like to,if possible, cut cost on items such as nuts, raw butters, cocao, coconut nectar and flour, hemp, protein powders,Miso, superfoods (Maca ,Lucuma, Mesquite,spirulina,etc.) and raw oats by purchasing online or larger quantities. I go through these items it seems quite fast as they are frequently used ingredients in many of the raw food recipes I use. Your website is full of information and I that you have put time and effort in acquiring and sharing what you know. I would appreciate any feedback in response to the question and as always thank you for your teaching, and guidance for those on the path to a healthier lifestyle
Thank you
Hello Rhondy….
If you don’t want to use the stevia, I recommend making the dough and then taste testing it to see if any sweetener is needed. If so, then start with 2 Tbsp worth at a time till you are happy with it. :) You can use raw agave or coconut nectar, or maple syrup (not raw).
As far as purchasing my ingredients. I shop all over. Like you, I do as much local but I tend to order many things through Amazon. I signed up for Prime, which gets me free shipping on just about everything I order. I also get some products through Nuts on Line – http://www.nuts.com/nuts/?gclid=CNTgxsjmt7cCFQ3l7AodoVUATQ. I have been very happy with many of there items.
I hope this helps. Have a blessed day :) amie sue
Thank you so much for sharing your recipes. I made this bread yesterday and it has come out perfectly. It was very easy to make with your clear and simple instructions. My only question now is, what butter would you recommend to spread on the bread. Thanks again, absolutely love it and I will definately be trying more of your recipes in the very near future.
Thank you Shezzy for sharing. I am so happy that you like the recipe. :) As far as what type of spread to use on it… one super easy spread is plain ole coconut butter. Soften it a little and spread it on the bread. Heaven! Also you can blend Mejool dates in a food processor until it turns a creamy littler color. Spread on the bread! Or Raw Mascarpone Cheese would be amazing too. https://nouveauraw.com/raw-recipies/spreads-cheeses/raw-mascarpone-cheese/.
How is that for a start? Have a blessed weekend, amie sue
Hi Amie-Sue,
Just bought my dehydrator and this was the first recipe I tried. LOVED it!!
Was gobbled up in one day. Thanks so much for all your wonderful recipes. I look forward to trying many many more.
Good evening Sandie… I am so glad that you “broke in” your new dehydrator with this recipe! I am thrilled that you loved the bread. This week I am working a few new bread recipes… fingers crossed. What machine did you get? Blessings, amie sue
Hi Amie Sue, is there a substitute for psyllium power? Why is it used for? I will try this bread with my new Excalibur this week…
Hello Gema,
I use psyllium for texture, it gives it a spongy texture which is great for raw breads. It is also a binder to help hold ingredients together. If you don’t want to use it you can use ground flax or chia seeds in its place. Yay! for the new dehydrator. :) Have fun with it! amie sue
I LOVE this bread!!! It has been such a blessing to find your website and try some new recipes. We also love the raw banana bread toast sticks. The caramelized onion bread is next! Haven’t had breads in so long…this is so fun. Thank you.
Thank you Karalee… I LOVE all the raw bread recipes on my site. Darn addicting in fact. hehe Thank you for letting me know. Have a wonderful day, amie sue
Hi amie-sue. I want to try some of these breads and crackers. Is there a substitute for the “almond-pulp” that I could use?
Hello Rick… I really don’t have a sub for the almond pulp because I love the texture it gives to the bread. I have spent countless hours in the kitchen to get my breads to the texture and flavors that they are. You can always try nut flours but I can’t vouch for the end result. Have a great day, amie sue
Hi, Amie-Sue ~’
I have almond meal. How can I make “moist almond pulp” out of that? I have every thing else for this recipe.
Thanks,
Jeani
Hello Jeani,
You can’t make almond pulp from almond meal. Almost pulp is the by-product of almond milk so you are left with a very fluffy product that adds great “lift” to a recipe. Almond meal is just ground almonds so it has all the fats and fibers, making it much denser. You can use the almond meal in place of the pulp in this recipe but it will change the texture and become even more dense. I spend a lot of time developing recipes, aiming to find the right textures, flavors and nutrients so when I find something that works, I stick with it. You are welcome to experiment… great things can come from that. :) Have a great day, amie sue