Sunday, February 9, 2025

Carrot Loaf made with pureed carrot

I did not add any coloring and it came 
out a lighter color, which I like instead 
of an artificial orange.

Carrot loaf! Who doesn't like it? No this isn't a "cake" its a loaf and designed to be a loaf! Here's what makes it different: PUREED CARROTS. Yes, you could do this with baby food and some recipes do but I prefer the freshness of garden carrots. Now here's the thing: YOU WILL NEED A POWER PROCESSOR to make this. I have a VitaMix and for me, its the best. If you don't want to use orange juice, use carrot juice (strained) or even apple juice. You will be adding it as needed but avoid getting watery. You want it the consistency of baby food.
  • 3-4 medium carrots (5-7")
  • 3 tbsp freshly squeezed and strained orange juice (and as needed to aid in pureeing the carrot)
  • 2.5 cups flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 1/2 cup Monk Fruit (not the 1-1 type)
  • 2 tsp vanilla
  • 4 eggs
  • 1 cup coconut oil (can melt solid coconut oil)
  • 1 cup chopped walnuts

  1. Remove the skin of the carrots and cut off the ends.
  2. Cut into smaller pieces.
  3. Place in your blender with the orange juice and process to smooth (add more juice but you don't want it to get runny).
  4. Set aside.
  5. Whisk together the flour, soda and salt and set aside
  6. Whisk the oil and monk fruit together until well incorporated.
  7. Add in the eggs one at a time and whisk well
  8. Add in the vanilla and whisk well
  9. Add the wet to the dry in three additions, by hand there will be lumps
  10. Make sure to fold in your nuts with the last addition of flour 
  11. In a greased container (you can use a loaf pan or other) pour the mixture 1/2 way up and top with 

the crumble:

  • 1 cup quick cooking oats
  • 3 tbsp splenda for baking brown sugar blend
  • 3 tbsp butter or oil (slightly warm)
  • pinch of salt

  1. Toss well to mix adding 1-3 tbsp flour as needed
  2. Place in a 350 degree oven. 
  3. For large loaves, bake 40-45 minutes.
  4. Reduce time by 10 minutes as you go down in size.
  5. While still warm, I drizzled the top with a half and half mixture of honey and pomegranate syrup over the top (2-3 tsps) and let it sink in.


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