When I saw this recipe in an older cookbook that was discussing the history of Nova Scotia and it’s settlers, I couldn’t wait to try it. I’ve never heard of carrot bread before but since we all love carrot cake, I figured I couldn’t go wrong. The result is a deliciously dense, moist loaf with tons of fall flavour — perfect for breakfast on the run, afternoon tea or bedtime snack. Oatmeal, raisins, carrots, nuts… it’s much healthier than any purchased breakfast cereal or snack bar. The method of preparation is slightly different than most loaves (see instructions), but it is still a very easy recipe and I know it’ll be a favourite once you try it. Enjoy!
makes one 9 x 5 loaf
adapted from Out of Old Nova Scotia Kitchens by Marie Nightingale
1 cup shredded carrots
1/2 cup raisins (or craisins)
1 cup brown sugar
1/2 cup butter (or coconut oil)
1/2 tsp each nutmeg, ginger, cloves
1 tsp cinnamon
1 tsp vanilla
1 cup water
1/2 cup pecans (or walnuts or nut of your choice) chopped
1 cup all purpose flour
1 cup large flake oats
1 tsp baking powder
1 tsp baking soda
1 tsp salt
Spray a 9 x 5 inch loaf pan with non-stick cooking spray. Place pan on a baking sheet. Set aside. Preheat oven to 325 F.
In medium saucepan, combine carrots, raisins, sugar, spices, butter and water. Bring to a boil, reduce heat and cook for 5 minutes. In separate bowl, combine flour, oatmeal, baking powder, baking soda, nuts and salt. Pour carrot mixture into flour mixture. Stir until well combined. Pour into loaf pan. Bake for 30 45 minutes or until tester comes out clean or with a few crumbs stuck to it. Cool 10 minutes. Remove from pan, slice and enjoy.
*For Gluten-Free option – replace flour with all-purpose gluten-free flour and add 1/2 tsp xantham gum.