Ingredients for Carrot Cornbread Vegan
- Unbleached White Flour
- 1 cup cornmeal
- 2 teaspoons baking powder
- Sea Salt
- Flax Seed Meal
- Water
- Soymilk
- Pure Maple Syrup
- Canola Oil
- Pure Vanilla Extract
- Carrot
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How to Make Carrot Cornbread Vegan
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 1 cup cornmeal, 1 cup sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, and 1 teaspoon ground cinnamon.
- In a separate bowl, combine the wet ingredients: 1 cup unsweetened applesauce, 1 cup plant-based milk (soy, almond, or oat), 1/4 cup vegetable oil, and 1 tablespoon apple cider vinegar.
- Grate 2 cups of carrots and add them to the wet ingredients along with 1 teaspoon vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Stir in 1/2 cup chopped walnuts or pecans (optional).
- Pour the batter into the prepared pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cornbread cool in the pan for 10-15 minutes before slicing and serving. Enjoy warm or at room temperature!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
35g
Fat
2g
Carbs
10g
