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Oil-free & Sugar-free Ginger Carrot Bread

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


The amount of carrots decreases a bit after peeling, so I used 5 carrots, which was 200 g. Cut the carrots into 1 cm chunks, put in a food processor and chop finely. 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.) Add the ginger, juice, yogurt and molasses and mix well. 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. Fold in the wet ingredients from Step 4 with a spatula. Add the nuts and raisins. Line a baking pan with a sheet of parchment paper. Spoon the batter from Step 6 onto the sheet and spread to make a 20x25 cm rectangle about 2 cm high. Bake in a preheated 170C oven for 35 minutes. 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. The raisins tend to burn easily if they're exposed at the top, so try to push them into the dough before baking. This is a cross-section. The bread is packed with carrots, so it's moist even without butter or oil. When it's cooled, cut it into 15 squares. This bread can be kept in the refrigerator for 2-3 days.

Source: cookpad.com