This Carrot loaf has become a standard in our home, these days. It is so packed with wholesome goodness and it presents a great way for me to use up the carrot pulp from my carrot juice. This loaf so reminds me of my Grandmother’s carrot bread, that I enjoyed as a child; full of Caribbean flavours, the coconut, dried mangoes and nuts. I hope that you enjoy it as much as we do!
[lt_recipe name=”Buckwheat Carrot Loaf” servings=”12 Slices” total_time=”20 MINUTES” difficulty=”Easy” summary=”A carrot-filled buckwheat loaf with a hint of ginger” print=”yes” ingredients=”3 eggs ;2-3 tbsp raw cane or coconut sugar;¾ cup olive oil or coconut oil;; ;1 1/2 cup of buckwheat flour;1 tsp baking soda ;1 tsp baking powder ;½ tsp ground cinnamon;½ tsp ground ginger;¼ cup of ground flaxseeds;;3 large carrots, peeled and grated ;Optional: A handful of raisins and walnuts;” ]Prepare the bread tin and preheat your oven to 320°F /160°C. ;In a small mixing bowl, beat together the eggs, coconut sugar, and oil.; In a big bowl, mix the flour, baking soda, baking powder, cinnamon, ginger and flaxseeds together, making sure that there are no lumps. ;Pour the egg mixture into the flour mixture and mix until well blended. ; Stir in the carrots. ;Pour the batter into your prepared tin;Bake for 55-65mins, or until the top becomes solid and just begins to crackle. ;;Let cool before slicing and enjoy![/lt_recipe]
