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Carrot Bread

My YJ Recipes



At Xinalani retreat, the day begins with a breakfast buffet of fresh fruit and baked goods, including this moist carrot bread.


Makes 10 servings.

2 1/2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
Pinch salt
2 cups shredded carrots
3 large eggs
3/4 cup raw or light brown sugar
3/4 cup canola oil
1 tablespoon vanilla
1 cup chopped pecans
1/2 cup milk or soy milk


1. Preheat the oven to 325°F. Lightly oil or butter a 9-inch loaf pan.

2. In a bowl, stir together the flour, baking powder, cinnamon, baking soda, and salt and set aside.

3. In a large bowl, mix carrots, eggs, sugar, oil, and vanilla until well blended. Fold the flour mixture into the carrot mixture until just combined.

4. Gently stir in the pecans and milk and pour the batter into the prepared pan.

5. Bake until the top is golden brown and a tester inserted in the center of the bread comes out with moist crumbs attached, 50 to 55 minutes.

Recipe courtesy of Jean-Baptiste Belledent, head chef at Xinalani retreat in Puerto Vallarta, Mexico.
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Reader Comments


Nowadays, I cut back on the whole wheat flour in all quick breads and muffins, using 1/2 ww flour, 1/4 almond flour (finely ground almonds, really) and 1/4 Quinoa flour to equal one cup of flour in any recipe. It lowers the gluten and makes the muffins or break higher in protein. I will try this one, with my mix as well.


I made this following the recipe to the letter and ended up with beautiful results. Lovely texture and wonderfully fragrant. The only thing that ended up being different from the recipe was that my bread's center was not cooked at 55 minutes and I had to let it go longer (It could have been my oven or the fact that it is such a large loaf with a lot of batter). I would not say this is a "flavorless" loaf at all, I think it is just not overly sweet, even when you do use the entire amount of sugar in the recipe. If one were to require more sweetness I do agree that some raisins would be a great addition. Overall though, I think it's a wonderful recipe!


So, I feel terrible reviewing a recipe that I made several changes to but, her goes. So, I used only 1/2 cup brown sugar, not packed, I used apple sauce instead of oil, whole wheat flour and only 2/3 cup pecans. That said, of course it was flavorless and blah! So, I would recommend making the healthy choices only also, add some more spice. A bit of nutmeg, some ginger, raisins? It needs some OOMMPPHH if you are going to skim out the fat. The only thing saving this bread now is apple butter and at that point, I might as well have put in the oil and the sugar. There is something here though.......

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