Date Carrot Bread (Dairy-Free, Egg-Free)

Ten Date Carrot Cake is a moist, refined-sugar-free, dairy-free sweet bread full of spice flavors and loaded with goodness from carrots and dates.

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Date Carrot Cake

Ten Date Carrot Cake is a moist, refined-sugar-free, dairy-free sweet bread full of spice flavors and loaded with goodness from carrots and dates.

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Czas przygotowania: 10 minuty Min

Czas gotowania: 35 minuty Min

Czas całkowity: 45 minuty Min

Kierunek: Śniadanie

Kuchnia: amerykański

Porcje: 12 plasterki

Kalorie: 186.4 kcal

Autor: Carine Claudepierre

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Skład

US Customary - metryczny

• ▢ 1 kubek Daty Medjool - pitted (note 1)
• ▢ ¾ kubek Mleko migdałowe - lukewarm (note 2)
• ▢ ¼ kubek Sok pomarańczowy - (notatka 3)
• ▢ ⅓ kubek Oliwa z oliwek o łagodnym smaku - (notatka 4)
• ▢ 1 ½ kubki Mąka uniwersalna - (notatka 5)
• ▢ ½ łyżeczka Proszek do pieczenia
• ▢ ¾ łyżeczka Proszek do pieczenia
• ▢ 1 łyżeczka Cynamon
• ▢ ½ łyżeczka Imbir
• ▢ ¼ łyżeczka Gałka muszkatołowa
• ▢ ½ łyżeczka Sól - fakultatywny
• ▢ ½ kubek Chopped Walnuts - (notatka 6)
• ▢ 1 kubek Shredded Carrots
• ▢ 1 łyżeczka Ekstrakt waniliowy

Instrukcje

• Preheat the oven to 350°F (180°C). Line a 9-inch loaf pan with hanging parts of parchment paper. Slightly oil the paper with oil spray. Set aside.
• Place the 1 cup of medjool dates in a large glass bowl. Set aside.
• Place the almond milk and orange juice in a microwave-safe bowl, cover the bowl with a lid so the milk doesn't evaporate. Microwave for 1 minute on high. You can also warm the milk in a saucepan over medium heat, using a lid on top of the saucepan.
• Pour the warm mixture on top of the dates and cover the bowl with a lid. Set it aside for 10 minutes.
• Meanwhile, in a large mixing bowl, add flour, baking soda, baking powder, cinnamon, nutmeg, and salt if used.
• Whisk the dry ingredients until evenly combined. Set aside.
• Shred the carrots and add them on top of the dry ingredients. Chop the walnuts and add on top.
• Pour the dates and orange-milk mixture into a high-speed blender, blend on medium-high speed until it forms a smooth, creamy date paste.
• Pour the date paste into the bowl with the dry ingredients and carrots, making sure you scrape down the sides of the jug with a rubber spatula to get all of it.
• Add oil and vanilla extract. Use a rubber spatula to stir all the ingredients together and form a thick, consistent bread batter.
• Wlać ciasto do przygotowanej formy.
• Bake in the center rack of the oven for 35-45 minutes until dry on top, and a toothpick inserted in the middle of the bread comes out clean. The bread won't rise much. That's normal. It's a moist date bread, a bit more compact than classic bread.
• Let it cool down for 10 minutes in the pan, then lift the hanging parts of the parchment paper to release the bread onto a cooling rack.
• Let the bread cool for another 3 hours before slicing. If you slice it lukewarm, the bread is fragile and crumbly, so it's better to wait!

Komentarz

Uwagi 1: If using other date varieties, measure in weight. The bread will be drier if you don’t use medjool dates.

Uwagi 2: Or any milk you like.

Uwaga 3: I squeeze one orange, filter over a sieve, and discard pulp and seeds before measuring the amount of juice called for by the recipe. You can swap for more milk or use bottled orange juice.

Uwagi 4: Or any low-flavor oil you like. Oil-free swaps won’t work; the bread would get gummy and packed.

Uwagi 5: You can’t use oat flour, almond flour, or coconut flour. You can use white spelt or white wholewheat flour. Or use my przewodnik po przejściu na dietę bezglutenową żeby było bezglutenowe.

Uwagi 6: Or other nuts like almonds, pecans, or pistachios. Or seeds like hemp seeds and pumpkin seeds.

Wskazówki

Temperatura pokojowa: Always use lukewarm milk to soak your dates so they soften quickly and blend into a perfectly smooth paste.

Nie przesadzaj: Stir the batter until just combined to keep the bread light and prevent it from becoming too dense or gummy.

Correct Measuring: I recommend using the “spoon and level” method for your flour to ensure you don’t pack too much into the cup.

Parchment Overhang: Leave a little extra parchment paper hanging over the sides of the pan to make lifting the cake out much easier.

Dyski: Store the bread in the fridge in an airtight box for up to 4 days. Slice before serving to keep it fresh. You can freeze the bread slices and thaw them in the fridge the day before serving.

Tryb piekarnika: Używam trybu z termoobiegiem (konwekcja). Jeśli musisz użyć trybu tradycyjnego, polecam zwiększyć temperaturę o 15°C (25°F). Czas pieczenia powinien być taki sam, ale może potrwać kilka minut dłużej.

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Odżywianie

serwowania: 1kawałek | Kalorie: 186.4kcal | Węglowodany: 23.7g | Białko: 2.8g | Gruby: 9.6g | Tłuszcz nasycony: 1.2g | Tłuszcz wielonienasycony: 3.1g | Tłuszcze jednonienasycone: 4.9g | Sód: 197.4mg | Potas: 169.8mg | Fiber: 2g | Cukier: 9.3g | Witamina A: 1812.1IU | Witamina C: 3.3mg | Wapń: 54.4mg | Żelazo: 1.1mg | Magnez: 19.9mg | Fosfor: 51.7mg | Cynk: 0.3mg

Składniki i zamienniki

You only need a few simple ingredients to make this recipe. Here’s how to pick and swap them.

• Daty Medjool – These provide the natural sweetness and a fudgy texture to the bread. If you don’t have Medjools, deglet nour dates also work, though they are a bit firmer.
• Mleko migdałowe – This adds moisture and helps soften the dates during the soaking process. Soy milk or oat milk are great swaps here.
• Sok pomarańczowy – It brings a subtle acidity that helps activate the leavening agents and adds a nice citrus note. Pineapple juice is a good substitute.
• Oliwa z oliwek o łagodnym smaku – This ensures the cake stays moist and tender for days. Melted coconut oil or avocado oil also work well.
• Mąka uniwersalna – It provides the necessary structure for the loaf to hold its shape. White spelt flour or a 1-to-1 gluten-free flour blend are fine to use.
• Proszek do pieczenia – This helps the bread rise and creates a soft crumb.
• Proszek do pieczenia – It works alongside the soda to give the batter a little extra lift.
• Cynamon – This brings that classic, warm “carrot cake” aroma to every bite.
• Imbir – It adds a nice touch to the flavors.
• Gałka muszkatołowa – This provides an earthy, nutty fragrance that complements the carrots perfectly.
• Sól – A small amount helps balance the sweetness of the dates.
• Chopped Walnuts – These add a lovely crunch and healthy fats to the loaf. Pecans or pumpkin seeds are excellent alternatives.
• Shredded Carrots – They provide moisture and a natural sweetness while adding bulk to the batter.
• Ekstrakt waniliowy – This enhances all the other flavors in the bread.

How to Make Date Carrot Bread in Pictures

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