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We hope you got insight from reading it, now let’s go back to oil-free & sugar-free ginger carrot bread recipe. To cook oil-free & sugar-free ginger carrot bread you need 14 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to cook Oil-free & Sugar-free Ginger Carrot Bread:
- Prepare 200 grams Carrots
- Provide 1 tbsp Grated ginger
- Provide 100 ml 100% fruit juice (carrot, apple, etc.)
- You need 2 tbsp Fat-free yogurt
- Prepare 1 tbsp Molasses
- Provide Dry ingredients
- Use 200 grams Cake flour
- Get 40 grams Wheat bran ( or wholewheat or graham flour)
- Provide 1 tbsp Ground flax seeds
- Use 2 tsp Cinnamon powder
- Prepare 1/4 tsp Nutmeg
- Prepare 1/2 tsp Baking soda
- Get 1/2 tsp Baking powder
- Provide 100 ml Nuts and raisins
Instructions to make Oil-free & Sugar-free Ginger Carrot Bread:
- The amount of carrots decreases a bit after peeling, so I used 5 carrots, which was 200 g.
- Cut the carrots into 1 cm chunks, put in a food processor and chop finely.
- After pulsing 5-6 times, the carrots were finely chopped. (If you don't have a Magic Bullet, use any food processor or grate the carrots.)
- Add the ginger, juice, yogurt and molasses and mix well.
- Put the first seven dry ingredients (everything except the nuts and raisins) in a large bowl and mix well with a whisk to incorporate air.
- Fold in the wet ingredients from Step 4 with a spatula. Add the nuts and raisins.
- Line a baking pan with a sheet of parchment paper. Spoon the batter from Step 6 onto the sheet and spread to make a 20×25 cm rectangle about 2 cm high.
- Bake in a preheated 170℃ oven for 35 minutes.
- After baking, cool down a little on a rack. If you then wrap it tightly in plastic wrap right away and wait until it's cooled completely, it will be nice and moist.
- The raisins tend to burn easily if they're exposed at the top, so try to push them into the dough before baking.
- This is a cross-section. The bread is packed with carrots, so it's moist even without butter or oil.
- When it's cooled, cut it into 15 squares. This bread can be kept in the refrigerator for 2-3 days.
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