Cinnamon walnut carrot bread

The first time I made this bread, I was highly suspicious of it.
The batter seemed thick like dough, and it had this odd brown colour. As I placed it in the oven, I was doubtful that it would turn out good. However, as I had a bite of this funny looking bread, I realised it was really really delicious.

Please don't be fooled by the odd colour or funny consistency of the batter, you can judge the carrot bread all you want, but just wait until it comes out of the oven, you will realise you have misjudged this fellow carrot bread.

This carrot bread is a perfect balance of healthy+indulgent. It's made with wholewheat flour and coconut sugar (best sugar ever!, it smells amazing) yet I added dark chocolate chips for gooeyness and walnuts for flavour and crunch. Then there is the optional but very nesaccery lemon mascarpone frosting. You can choose not to add this, but I tell you, you are missing out big time.

The addition of cinnamon is really awesome as well, it really brings the whole thing together.

So, don't doubt this carrot cake when you make it, just have a try and you'll realise how awesome suspicious things are (well not really most of the time).

Cinnamon Walnut Carrot cake/bread with lemon mascarpone frosting: 
Originally based on Whole wheat carrot bread, A thought for food

2 eggs
2/3 cup olive oil (or any vegetable oil, but I prefer olive)
1 cup coconut sugar*
1 and 1/2 cups of whole wheat flour or ( substitute 1/2 whole wheat and 1/2 all purpose flour)
3/4 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract
2 tsp cinnamon (1 if you're not a big cinnamon fan, but why wouldn't you be?)
1/2 tsp nutmeg
2 cups grated carrot
1/4 cup walnuts
1/3 cup dark chocolate chips/dark chocolate roughly chopped into small chunks
1-2 tsp of water to thin, if nesaccery

1. Preheat oven to 180 degrees Celsius/ 350 degrees Fahrenheit and grease a medium sized loaf pan with olive oil.
2. Combine walnuts, carrot and dark chocolate chips in a medium sized bowl, set aside.
3.Whisk together olive oil, eggs and vanilla extract in another medium sized bowl
4. In a large bowl, combine wholewheat flour, baking soda, cinnamon, nutmeg, salt and coconut sugar.
The mixture will be quite brown.
5. Pour egg mixture into dry ingredients and fold to combine. Mixture will be very thick.
6. Fold in carrots, walnuts and chocolate chips, but be careful not to over mix, or the mixture will be tough and chewy
7. Scoop mixture into loaf pan and bake for 50 minutes or until toothpick is inserted and removed clean.
8. Let the carrot bread cool in pan for 10 minutes  and transfer a chopping board/wire rack to cool
9. When carrot bread is completely cool, top with lemon mascarpone frosting.
10. Eat (Yummy)

Lemon mascarpone frosting:
1/4 cup mascarpone
1 small lemon zest
1/2 tsp vanilla extract
1 tsp honey

Mix ingreadients in a bowl until light and fluffy. Using a knife, spread onto carrot bread. This frosting is also delicious on cupcakes, cakes or breads.



About me

Hi I'm Cindy.