Imagine a Carrot Loaf that’s not only delicious, but highly nourishing as well. Well, don’t just imagine it, you can eat it too with this Kefir and Carrot Loaf that’s stuffed full of all the goodness fruits, seeds and whole grains have to offer. Plus it’s lactose-free to boot thanks to Green Valley Organics and their delicious Lactose Free Kefir (which my kids are completely obsessed with btw). Thank you to Green Valley Organics for helping me to share this recipe with you.
Oh my, how much better does it feel when the sun is shining on your face? This winter has been a harsh one, but the first glimpses of spring are starting to shine through, and I for one am SUPER excited!!! I whipped up a carrot loaf and we indulged in a little afternoon tea party in the yard, soaking up the first rays of sun this year had to offer. Positively glorious.
For some reason the coming of spring always brings to mind visions of carrot cakes for me, but when it comes down to it you may as well be eating a candy bar with a lot of the recipes around! This Kefir and Carrot Loaf is still sweet and delicious and still tastes like spring, but is full of only good things. It is naturally sweetened and can totally be eaten for breakfast, or an afternoon snack!
I used some lactose-free kefir in place of the traditional buttermilk called for in a loaf like this. It makes the carrot loaf experience one of wholesome indulgent richness, which I am all for. All of the products made by Green Valley Organics are gluten-free and lactose-free, so they are a great option for people with dietary restrictions. They are also free from artificial colors, sweeteners, flavors and preservatives. Not only that, but the cow dairies used for these products are Certified Humane, which means happy cows. Plus their products taste delicious, which my kids can attest to (seriously, they are going through this kefir like it’s going out of fashion).
Tip: This bread freezes really well. I usually make two loaves at a time and cut one into slices. I pop the slices onto a baking sheet and pop them in the freezer. Once frozen, transfer from the baking sheet to a large ziplock bag and pop back in the freezer. Just remove as much as needed the night before you want to enjoy it and give it a bit of a toast in the morning. Slather with some butter or honey and you are good to go.
I hope you love this lightened up spring family favorite as much as we do. I love hearing from you, so be sure to pop back and leave a comment if you give it a try.
- 1 cup grated carrots
- 1 cup whole milk kefir
- 1/2 cup fresh orange or pineapple juice
- 1/2 cup maple syrup
- 1/2 cup raisins
- 1/2 cup sunflower seeds
- 1/4 cup coconut oil
- 2 eggs, beaten
- 1 tsp pure vanilla extract
- 2 cups whole wheat flour
- 1/2 cup flax seed, ground
- 1/2 cup wheat germ
- 1 1/2 tsp baking soda
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Preheat the oven to 325F and lightly oil a loaf tin (I used fractionated coconut oil)
Pop the carrots, kefir, juice, maple syrup, raisins, sunflower seeds, coconut oil, eggs and vanilla in a large mixing bowl. Beat ingredients together until well combined
In another bowl, combine the flour, flax seed, what germ, baking soda, cinnamon and nutmeg.
Fold the dry ingredients gradually into the carrot mixture until well combined
Place the batter into a lightly oiled loaf tin and bake for about one hour, or until a skewer inserted into the centre of the load comes out dry. Remove from the oven and allow to cool before removing from the tin.
Disclosure: This post is sponsored by Green Valley Organics. As usual, all opinions are my own, and I only share products I love with my readers. Please see our privacy disclosure for more information.