Carrot Walnut Bread


This carrot bread has no sugar and no oil! Naturally sweet dates and applesauce give this quick bread the right amount of sweetness it needs and keeps it incredibly moist. Plus, with two cups of carrots in one loaf, this bread makes a great healthy snack or dessert for anyone.

Makes one 8″ loaf or 6 muffins


1 1/2 cups date paste*
1 1/2 cups carrot puree*
2/3 cup unsweetened applesauce
1 tablespoon Ener-G egg replacer whisked together with 1/4 cup water until frothy
2 teaspoons vanilla extract
3 cups whole wheat flour
1 tablespoon baking powder
1 teaspoon salt
1 t. cinnamon
1/2 teaspoon ground ginger 
1 cup toasted walnuts, roughly chopped
1/2 cup shredded carrots 

To make date puree: Soak two cups of pitted, dried dates in hot water for 30 minutes (or less if you have a really powerful blender). Drain the soaking liquid and add the dates to a blender along with 1/2 cup fresh warm water. Blend for a few minutes until it forms a smooth puree.

To make carrot puree: Blend two cups chopped carrots with 1/4-1/2 cup hot water until completely smooth.


  1. Preheat the oven to 350 degrees. 
  2. Combine the date puree, carrot puree, applesauce, egg replacer, and vanilla in a bowl to combine.
  3. Add the flour, baking powder, salt, cinnamon, and ginger. Stir to combine into a thick batter.
  4. Stir in the walnuts and shredded carrots.
  5. Pour into a greased 8″ loaf pan and bake for 40 minutes to 1 hour or until a toothpick inserted in the center comes out clean.

Posted in Breakfast, Recipes, Snacks

Carly has been vegan since 2000; she is a wife, mother and professional baker raising her vegan family in Portland, Oregon. Her favorite foods include Ethiopian and anything with peanut butter. You can find more of Carly’s recipes at A Profound Hatred of Meat.