autumn carrot bread
Are you already mouth watering when you see the picture above? Coach Fleur from boutique Amstel made this delicious autumnal carrot bread. Delicious during rainy days with a hot cup of tea!
What you need
- 200 grams of carrot
- 2 ripe bananas
- 150 grams of spelled flour (wholemeal)
- 2 eggs
- 1 teaspoon baking powder
- 100 grams of dates
- 50 grams of raisins
- 20 grams of walnuts (or pecans)
- 1 teaspoon of gingerbread spices
- 2 teaspoons of cinnamon
- 1 baking tin for cake
How you make it
Preheat the oven to 180 degrees. Grate the carrot in one jug and mash the two bananas with a fork in a batterbowl. Add the spelt flour, baking powder and the eggs to the mashed bananas. Stir the whole with a fork (or spoon) into a sticky dough.
Then add the carrot grates dates, raisins, walnuts and herbs and mix this with the dough. Grease the baking tin and divide the dough into the mold. Put the mold in the middle of the oven for 30 minutes and test after 30 minutes if the dough is well cooked. You can do this by putting a skewer in the bread. When nothing sticks to the skewer, the bread is cooked and you can best let the carrot bread cool for another 10-15 minutes outside the oven.
Meanwhile, enjoy the delicious smell in the house and then you can feast on a delicious slice of autumnal carrot bread with a nice cup of herbal tea.
Tip. If you do not have a skewer at home, use spaghetti to check if it's cooked!