Carrot Orange Bread

Vegan Carrot Orange Bread

If you haven’t noticed this is the first bread I have **ever** made even outside of social media; I have tried them before and always gave me that feeling of breakfast! I mean I can eat sweets for breakfast (just occasionally)

Unlike all breads and according to the ‘rules’, breads don’t have icing but oops mine does, you don’t need to go with the icing but I have seen people eat certain breads with butter so it all evens out I would say so; another broken rule is using my ribbon stage meringue recipe in my archives. This bread like most of my sweets was born because of some old carrots in our fridge, I know I could have done something way nutritious than a bread but my brain always try to think of something sweet to save the produce

So here is the result, recipe is a couple click below…

Carrot-Orange Bread

Vegan

Makes: 6 generous slices

Prep time: 20 mins

Cook time: 55 mins

Ingredients:

• 1 ¾ cup All Purpose Flour
• 1/4 cup brown sugar
• 1/4 cup unrefined cane sugar
• 1 tsp baking soda
• 1/4 tsp flaxmeal
• 1/2 tsp cream of tartar
• 1/4 cup grated carrot
• 1/3 cup melted coconut oil
• 1/4 cup orange pulp + mashed banana
• 2 tsp fresh grated ginger
• Zest of 1 orange
• 1 tsp vanilla extract
• 2 Tbsp nut butter
• 1/2 cup aquafaba into ribbon stage meringue
ICING
• 1/2 cup cashews (soaked overnight)
• 2 Tbsp fresh orange juice
• 2 Tbsp agave for its neutral color but you can use honey or maple syrup

Instructions:

1. Start by preheating your oven at 350F and greasing your loaf/bread mold with either coconut oil or neutral oil spray. Mix the dry ingredients and set them aside
2. Mix the wet ingredients but the last ingredient, once again set aside while you work on the meringue
3. Once the meringue is ready hold on to that and pour wet over dry ingredients and mix thoroughly until well combined, now without an electric mixed gently and slowly add the meringue by parts and gently mix it until well combined, you want that fluff from the meringue to remain so the gentle mixing will help preserve it
4. Pour in mold and bake for 55 minutes, let rest in mold for 5 minutes
5. For the frosting blend the cashews, orange juice and agave until smooth
6. Pour the frosting and it is ready to share!!