Carrot Corn Bread on Facebook
Printer Friendly Version


Golden Brown Moist Corn Bread coupled with the natural subtle sweetness of Carrots. All Vegan and highly adaptable recipe you'll be sure to make time and again.

Carrot Corn Bread


1 cup corn flour
1 cup unbleached flour
1/4 cup egg substitute
2 teaspoons baking powder
1 teaspoon salt
1/2 cup peeled and finely shredded carrots
1/4 cup maple syrup (or molasses)
2 tablespoons corn oil
3/4 cup soy milk


Mix together the dry ingredients.

Add the carrots, maple syrup, corn oil, and soy milk. Mix just enough to combine the ingredients. If you over mix, the bread will be tough.

Oil and flour the loaf pan. Pour the batter into the pan, spreading it evenly.

Bake the bread in a preheated oven at 375 degrees F for 15 to 20 minutes, or until lightly browned.

Carefully remove the baked bread from the pan and cool for five minutes. Serve the bread warm.

One Dough, Ten Breads: Making Great Bread by Hand Hardcover – February 2, 2016. ISBN-13: 978-0470260951

Carrot Coconut Bread      Carrot Cream Bread

Carrot Muffins      Carrot Pumpkin Raisin Bread

Carrot Zucchini Bread      Carrot Snack Loaf