Oil-free & Sugar-free Ginger Carrot Bread

Name: Oil-free & Sugar-free Ginger Carrot Bread
Yield: 6 servings
Cuisine: American
Ingredients: 200 grams Carrots; 1 tbsp Grated ginger; 100 ml 100% fruit juice (carrot, apple, etc.); 2 tbsp Fat-free yogurt; 1 tbsp Molasses; 200 grams Cake flour; 40 grams Wheat bran ( or wholewheat or graham flour); 1 tbsp Ground flax seeds; 2 tsp Cinnamon powder; 1/4 tsp Nutmeg; 1/2 tsp Baking soda; 1/2 tsp Baking powder; 100 ml Nuts and raisins

cookpad.japan @cookpad_jp

I felt like eating dense, spicy carrot cake like the one I ate in America! But, I was worried about the calories so I decided to make a low-fat, healthier version. It's perfect to eat as a snack while you're on a diet, and I added wheat bran to make it fiber-rich.

When you fold in the dry ingredients to the wet ingredients in Step 6, the dough should look a bit plump. Recipe by gh97923

cookpad.japan @cookpad_jp

When you fold in the dry ingredients to the wet ingredients in Step 6, the dough should look a bit plump. Recipe by gh97923

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Ingredients

6 servings

200 gramsCarrots
1 tbspGrated ginger
100 ml100% fruit juice (carrot, apple, etc.)
2 tbspFat-free yogurt
1 tbspMolasses
Dry ingredients
200 gramsCake flour
40 gramsWheat bran ( or wholewheat or graham flour)
1 tbspGround flax seeds
2 tspCinnamon powder
1/4 tspNutmeg
1/2 tspBaking soda
1/2 tspBaking powder
100 mlNuts and raisins

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Steps

1

The amount of carrots decreases a bit after peeling, so I used 5 carrots, which was 200 g.
2

Cut the carrots into 1 cm chunks, put in a food processor and chop finely.
3

After pulsing 5-6 times, the carrots were finely chopped. (If you don't have a Magic Bullet, use any food processor or grate the carrots.)
4

Add the ginger, juice, yogurt and molasses and mix well.
5

Put the first seven dry ingredients (everything except the nuts and raisins) in a large bowl and mix well with a whisk to incorporate air.
6

Fold in the wet ingredients from Step 4 with a spatula. Add the nuts and raisins.
7

Line a baking pan with a sheet of parchment paper. Spoon the batter from Step 6 onto the sheet and spread to make a 20×25 cm rectangle about 2 cm high.
8

Bake in a preheated 170℃ oven for 35 minutes.
9

After baking, cool down a little on a rack. If you then wrap it tightly in plastic wrap right away and wait until it's cooled completely, it will be nice and moist.
10

The raisins tend to burn easily if they're exposed at the top, so try to push them into the dough before baking.
11

This is a cross-section. The bread is packed with carrots, so it's moist even without butter or oil.
12

When it's cooled, cut it into 15 squares. This bread can be kept in the refrigerator for 2-3 days.