I veganized and modified a recipe from this website to come up with the following:
2 cups grated carrots
1 ½ cups all purpose flour
1 ½ cups whole wheat pastry flour
1 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon baking soda
2 teaspoons cinnamon
Egg replacer to equal 3 large eggs (I used Ener-G)
1 ¼ cups raw cane sugar
~1/4 cup maple syrup
a scant 1/2 cup vegetable oil
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
1/2 cup milk (I used vanilla soy milk)
3/4 cup chopped walnuts
Preheat the oven to 350 degrees. Lightly grease two medium loaf pans and dust with flour.
1. Grate and measure the carrots and set aside.
2. Mix the dry ingredients (except sugar) together in a large bowl.
3. Combine wet ingredients, then beat in sugar and add egg replacer (I always add the Ener-G last, probably purely out of superstition).
4. Add the wet ingredients to the dry, mix ‘em up, and fold in carrots and nuts.
5. Divide the batter between the two loaf pans. Bake on the top shelf of the oven for 45 to 50 minutes*** or until the loaves test done when a toothpick is inserted in the middle of the loaves. Remove the loaves from the pans and cool on wire racks.
***My oven may have been a little low, but it took more like an hour and ten minutes.
I cut back from 2 cups of granulated sugar in the original recipe to 1 ½ (including the maple syrup), and the bread was still pretty sweet. I probably could have gone down to a cup, but I was worried about how it would affect texture. Next time I would try it with less. I might also add in some crystallized ginger for extra awesomeness.
Anyway, it was super good! We had it with tofutti cream cheez… Almost like carrot cake for breakfast. Yum.
Carrot bread loaf number one, seconds away from being devoured! That's a blueberry-ginger-pear smoothie in the background. Mmm.