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    You are in: Home / Recipes / Carrot Cornbread (Vegan) Recipe
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    Carrot Cornbread (Vegan)

    Average Rating:

    2 Total Reviews

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    • on November 19, 2011

      Excellent bread indeed! So soft and moist with a lovely crunch to the crust and awesome carrot flavour! The cornbread makes this hearty and special and the maple syrup boosts the carrot flavour quite nicely. I agree with Nyteglori, though that 6 tbs make this a bit too sweet, I think 3 is plenty. I used part whole spelt flour for this and about double the carrot. The bread baked through in 40 minutes and disappeared rather quickly after that. lol THANK YOU SO MUCH for sharing this easy and yummy keeper of a recipe with us, Syd!
      Made and reviewed for WTTM November 2011.

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    • on July 07, 2011

      This is a bit too sweet for a dinner bread (as I fixed it) but I think it would be a great breakfast bread. We did have a bit of issue with the cooking time - not sure if it was our appliance though, it was rather crumbly - again that may have been because of the cooking time/temp.

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    Nutritional Facts for Carrot Cornbread (Vegan)

    Serving Size: 1 (83 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 202.9
    Calories from Fat 61
    Total Fat 6.8 g
    Saturated Fat 0.5 g
    Cholesterol 0.0 mg
    Sodium 154.7 mg
    Total Carbohydrate 32.0 g
    Dietary Fiber 1.7 g
    Sugars 8.7 g
    Protein 3.7 g


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