My family enjoyed this bread and so did I! This bread is so moist you will be surprised that one single egg was not used. Plus it will compete with your favorite carrot bread recipe without all the added calories!
Carrot Bread Recipe | Vegan & Egg Free
Makes 1 loaf or 12 muffins
Note: Double Recipe If Using A Bundt Cake Pan.
2 cups All Purpose Flour
⅔ cup sugar
1 tablespoon baking powder
2 teaspoon ground cinnamon
¼ teaspoon allspice
¼ teaspoon salt
1 cup Almond Milk
1 ½ cups grated carrots
2 tablespoon unsweetened applesauce
1 teaspoon Ener-G Egg Replacer (mix with 2 tablespoon water)
¼ cup sunflower oil
1 tablespoon apple cider vinegar
1 teaspoon vanilla
icing Instructions: Mix 1 teaspoon vanilla extract, 2 cups of powdered sugar and 2 tablespoons of water in a small bowl. Continue to add water 1 tablespoon at a time until you get the desired consistency. (This step should be created and applied to the bread once it is completed cooled)
- Set oven to 400 degrees Fahrenheit then spray your pan with nonstick cooking spray. In Whisk together the Ener-G Egg Replacer and 2 tablespoons of water in a cup until fully incorporated, then set aside.
- In a large bowl, whisk the flour, baking powder, cinnamon, allspice, sugar, and salt together. Stir together the almond milk, oil, applesauce, apple cider vinegar, and vanilla in a medium bowl. Stir in the egg replacer mixer.
- Now pour the wet mixture into the flour mixture then stir until combined without over mixing. Fold in the grated carrots until blended. (Do not over mix!)
- Pour batter into pan and bake until the toothpick comes out clean. When done, take out the pan and allow to completely cool before adding icing or eating.
Serve and Enjoy!