Carrot bread is a delicious lactose-free snack, made with eggs, sugar, oil and flour. Topped with walnuts and raisins it’s perfect for baking!
Special diets: Vegetarian | lactose-free |
️Allergens: not vegan | gluten | nuts | eggs | soy |
⏱ 62 mins – easy
🍽 8 servings – 441 kcal per serving
| Serving
0g |
Fat
22g |
Sat. fat
2g |
Sodium
290mg |
| Carbs
56g |
Fibers
1g |
Sugars
35g |
Proteins
5g |
INGREDIENTS
- ½ tsp salt
- 2 eggs
- 1 cup granulated sugar
- ¾ cup sunflower oil
- 1½ cup all-purpose flour
- ¾ tsp baking soda
- 1 tsp ground cinnamon
- ¼ nutmeg
- 2 carrots
- ½ cup walnuts
- ¾ cup raisins
- 1 cooking spray
TOOLS
- 1 grater
- 1 hand mixer
- 1 knife
- 2 bowls
- 1 oven
- 1 spoon
- 1 loaf tin
STEPS
Grate carrots and nutmeg with a grater.
Chop walnuts.
Crack eggs in a bowl and beat with a hand mixer. Add granulated sugar and sunflower oil. Continue beating until mixture is smooth.
Combine all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and half a tsp of salt in a bowl with a spoon. Mix in grated carrots, chopped walnuts, egg mixture, and raisins with a hand mixer to get batter.
Spray a loaf tin with cooking spray and transfer the batter to it.
Preheat the oven to 375°F for 12-15 minutes.
Put the loaf tin in the oven and bake for 40 minutes.
Take out the loaf tin from the oven.
Allow the carrot bread to rest for 10 minutes, then slice it.
It’s ready to be served !
