Originally posted March 31, 2015. Revised and updated January 23, 2017.Jump to the Recipe
Are you searching for a tasty treat that’s healthy too?
You’ve got to try this multigrain carrot bread recipe.
It’s full of nutritious seeds and fresh shredded carrots, which make it incredibly moist and healthy. And it’s so versatile, you can serve it at any meal – with sweet spreads like honey and jam for breakfast, or something savory like ham, cheese, and tomato for lunch or a nice afternoon snack.
This bread also makes an excellent homemade gift for the holidays. And it’s just as welcome on my Easter table as it is at Christmastime! This recipe makes two loaves – allowing you to keep one of them for yourself and give the other away.
Thanks to the carrots, it has a wonderful vibrant color, and the seeds give it a rustic consistency with excellent texture.
With the addition of flax, sunflower, and pumpkin seeds, this bread provides lots of healthy unsaturated fats and dietary fiber. The mixture of seeds combines important trace elements like magnesium, zinc, calcium, and iron, as well as B vitamins.
Did you know the gelatinous components of the flax can have a positive effect on digestion? When ground or soaked in water, flax seeds become easier for your body to process, and their full potential is unlocked.
Its gelatinous texture also helps to bind batter together and provide structure in egg-free baked goods, such as this bread!
A boost of beta carotene is provided by the carrots and pumpkin seeds. For even more nutritional benefits, try using our recipe for homemade sweet green carrot juice instead of the plain variety. Save the pulp (there’s healthy fiber in there!) and add it to the batter along with your grated carrots.
You can also substitute whole wheat flour for the all-purpose. Just remember to add two tablespoons of water to the wet ingredients, and reduce the total amount of wheat flour added to the dough to 8 ounces. Alternatively, you could replace just half of the all-purpose flour with whole wheat.
For added crunch and even more healthy minerals and fats, and a handful of chopped nuts to the dough at the same time as the carrots. Walnuts are my favorite choice for this.
To make this recipe, you will need two 10-inch loaf pans.
Cooking by the Numbers…
Step 1 – Soak Seeds
Combine the three different kinds of seeds in a bowl.
Heat up the water and pour it over the seeds. Leave the mixture to soak for 2 hours until all of the water is absorbed.
Step 2 – Prepare Vegetables
Place the carrot juice in a saucepan. Add the sugar, season with salt and pepper, and bring to a boil.
Remove from the stove and add the shredded carrots. Return to a boil, then remove from the stove and leave to infuse for 2 hours.
Step 3 – Combine Juice and Yeast
After infusing, drain the carrots and collect the juice, by pouring the mixture through a colander into a large mixing bowl.
Step 4 – Add Dry Ingredients and Knead
Add the soaked seeds, flour, and salt to the carrot juice mixture.
Knead together thoroughly by hand or with a stand mixer with dough hook attachment, first for about 4 minutes on stir or a low speed, then for about six more minutes on a higher speed.
Gently fold in the carrots, and nuts if you are using them. Then cover the dough with a clean kitchen towel and leave it to rise for 20 minutes at room temperature.
Step 5 – Divide and Rise Again
Grease two loaf pans or line them with parchment paper. Divide the dough into equal halves, and put each half into a pan. I like to use a bench scraper to make an even cut down the middle.
Cover with a kitchen towel and leave to rise for 20 more minutes.
Step 6 – Bake
While you’re waiting for the dough to rise for the second time, preheat the oven to 450°F.
Place both pans on the middle rack of your oven, close the door quickly, and turn the temperature down to 425°F. Bake for 40-45 minutes or until golden brown and crispy on top.
Once your bread has cooled, you can slice it as you go with a good quality bread knife. Don’t slice it all at once, or it may dry out and become stale.
Carrot Loaf Love
As you can see, this loaf is a splendid recipe in many regards. It’s ideally suited for your Easter celebration, with a fresh and lightly sweet touch of spring, thanks to the carrots.
It can be a wonderful companion to your holiday meal, whether it’s breakfast or dinner, sweet or savory. But it’s easy to prep, and perfect for everyday meals and snacks as well. It also supplies you with a generous portion of beneficial nutrients and trace minerals.
So grab your oven mitts and make the kitchen your next stop! It’s time to enjoy this delicious carrot bread.
Photos by Nina-Kristin Isensee, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details.
The staff at Foodal are not medical professionals and this article should not be construed as medical advice. Foodal and Ask the Experts, LLC assumes no liability for the use or misuse of the material presented above. Always consult with a medical professional before changing your diet or using supplements or manufactured or natural medications.
*Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Nina-Kristin Isensee
Nina lives in Iserlohn, Germany and holds an MA in Art History (Medieval and Renaissance Studies). She is currently working as a freelance writer in various fields. She enjoys travel, photography, cooking, and baking. Nina tries to cook from scratch every day when she has the time and enjoys trying out new spices and ingredients, as well as surprising her family with new cake creations.