Carrot and Raisin Bread

Prep Time 15 minutes
Cook Time 45 minutes
Servings 8 people
Satisfy your sweet tooth by indulging in a carrot and raisin bread slice for your afternoon snack!

How It's Made


  • 2 cups whole wheat flour or all-purpose gluten-free flour
  • 1/4 cup buckwheat flour
  • 1/4 cup Shredded Coconut
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 1/2 teaspoons ground cinnamon
  • 1/2 cup Medjool Dates
  • 1 cup Milk of your choice (almond, rice, hemp...)
  • 1 pod Ground Vanilla Beans
  • 1/2 cup Cane Sugar
  • 1/2 cup sunflower oil
  • 2 cups carrots
  • 1/2 cup Thompson Raisins


  1. Preheat the over to 325F and oil a bread pan.
  2. In a large bowl, mix the 2 types of flour, shredded coconut, baking powder, baking soda and cinammon. Put aside.
  3. Grate the carrots and finely chop the Medjool dates.
  4. In another bowl, mix the remaining ingredients.
  5. Combine the two bowls, add the carrots and dates. Gently mix.
  6. Place mixture in a bread mold and bake for 40 to 45 minutes or until a toothpick comes out clean.
  7. Let sit for 5 minutes before placing on a cooling rack.
Véronique St-Pierre
Recipe By

Véronique St-Pierre

As owner of the Rose Madeleine patisserie, Veronique specializes in vegan baking and desserts. She’s the author of a vegan baking cookbook to be released fall 2015, and an avid recipe blogger.