Skip to Content

Mixed Flour Carrot Bread

If you haven’t had homemade bread yet, you’re missing out! Make this vegan Mixed Flour Carrot Bread and you’ll be rewarded with a soft, fluffy and flavorful bread. 

Baked Carrot Bread Loaf

Wanting to include more whole-wheat flours into my diet, I have been making this adjusted version of the basic white bread recipe for quite some time now. To make it more soft and colorful, I added some carrot shreds.

The bread really isn’t too difficult to make. Just combine all the dry ingredients, add the oil and water and mix and knead. Or be lazy, like me, and let the Kitchen Aid do the kneading for you. Then let the dough rise. After 2-3 hours (it will take less time if it’s warmer) you can form the loaf, crave the surface and bake it until golden and crisp on the outside.

Serve it with…

The bread is really good and full of flavor! My favorite uses for it is to eat it for breakfast with vegan cream cheese, plain when it’s still warm or with hummus and cucumber slices. As you can see, you can’t really go wrong with this Carrot Bread.

Carrot Bread dough and carrot bread on a baking tray before baking
Carrot Bread Dough | Carrot Bread before baking – make a few carvings on the surface to prevent it from popping up uncontrollably!
Vegan Carrot Bread cut in slices
Vegan Carrot Bread from the inside

See all those seeds? The flaxseeds, crushed caraway seeds, and of course the carrot shreds make this bread super flavorful.

Carrot Bread with vegan cream cheese
Carrot Bread with vegan cream cheese

Mixed Flour Carrot Bread

Elephantastic Vegan
Recipe for an easy-to-make and super flavorful vegan Carrot Bread using two kinds of flours. With lots of flax seeds and caraway seeds. 
5 from 2 votes
Prep Time 20 mins
Cook Time 20 mins
Resting Time 2 hrs
Total Time 40 mins
Course Bread
Cuisine Vegan
Servings 1 loaf
Calories 963 kcal

Ingredients
 
 

  • 1 1/3 cup whole wheat flour
  • 1/2 cup rye flour
  • 1 cup carrot shreds
  • 2 tablespoons flax seeds
  • 1 teaspoon caraway seeds crushed in a mortar and pestle
  • 1 teaspoon instant yeast
  • 1/2 teaspoon salt
  • 1 teaspoon olive oil
  • 2/3 cup water

Instructions
 

  • Combine all of the dry ingredients for the bread (including the carrot shreds) in a mixing bowl (if you have a kitchen machine you can use that). Then add the olive oil and water. Mix and knead all the ingredients together until a soft dough forms.
  • Let it sit covered under a clean kitchen towel until it doubles in size (2-3 hours). 
  • Preheat the oven to 500 °F/250 °C .
  • On a baking tray lined with parchment paper, form the loaf and carve the surface of the dough lightly with a knife.
  • Then bake the bread in the oven and take it out once the surface is golden. It will take about 20-25 minutes. 
    You can knock on the bottom of the bread: when it sounds hollow it’s done!

Notes

You can use the dough to make Carrot Burger Buns too! 

Nutrition

Serving: 1loafCalories: 963kcalCarbohydrates: 177gProtein: 36gFat: 18gSaturated Fat: 2gSodium: 1279mgPotassium: 1494mgFiber: 35gSugar: 7gVitamin A: 21385IUVitamin C: 7.6mgCalcium: 178mgIron: 10.2mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!

Affiliate Disclosure: This post may contain affiliate links, which means I may earn referral fees if you make a purchase through my link. While clicking these links won't cost you any extra money, they will help me keep this site up and running!
Vegan Pumpkin Lasagne with Cashew Cheese
← Previous
Vegan Potato Croquettes
Next →
Recipe Rating