Best 3 Carrot Cornbread Vegan Recipes

Are you looking for a delicious and easy-to-make vegan carrot cornbread recipe? Look no further! This article will provide you with all the information you need to create a moist, flavorful, and satisfying carrot cornbread that is perfect for any occasion. With a few simple ingredients and a little bit of time, you can create a delicious vegan carrot cornbread that is sure to impress your family and friends. So gather your ingredients, preheat your oven, and let's get started!

Here are our top 3 tried and tested recipes!

CARROT CORNBREAD

Carrot Cornbread image

Along with its vegan counterpart, this recipe was found in As You Like It Cookbook, 2001. Preparation time does not include time needed for the finished loaf to cool to room temperature.

Provided by Sydney Mike

Categories < 4 Hours

Time 1h20m

Yield 1 10" loaf, 10 serving(s)

Number Of Ingredients 10

Ingredients

1 1/4 cups unbleached white flour
1 cup cornmeal
2 teaspoons baking powder
1/4 teaspoon sea salt
1 egg
1 1/4 cups milk
6 tablespoons pure maple syrup
1/4 cup canola oil
1/2 teaspoon pure vanilla extract
1/4 cup carrot, shredded

Steps:

Preheat oven to 350 degrees F, then oil & flour a 10"x6" loaf pan.
In a large mixing bowl, combine flour, cornmeal, baking powder & salt.
In another mixing bowl, combine the egg, milk, maple syrup, oil & vanilla, mixing well, before stirring in the carrots.
Add the cornmeal mixture to the liquid ingredients, mixing well with a wooden spoon.
Pour the batter into the prepared loaf pan & bake for 1 hour & 15 minutes, or just until a wooden tootpick inserted in the center of the loaf comes out clean.
Allow to sit in the pan on a wire rack for 10 minutes, then remove the loaf by inverting the pan onto a wire rack.
Turn the loaf right side up & let it cool to room temperature before slicing & serving.

CARROT CORNBREAD (VEGAN)

Carrot Cornbread (Vegan) image

Along with its regular counterpart, this vegan recipe was found in As You Like It Cookbook, 2001. Preparation time does not include time needed for the finished loaf to cool to room temperature.

Provided by Sydney Mike

Categories Breads

Time 1h20m

Yield 1 10" loaf, 10 serving(s)

Number Of Ingredients 11

Ingredients

1 1/4 cups unbleached white flour
1 cup cornmeal
2 teaspoons baking powder
1/4 teaspoon sea salt
1 tablespoon flax seed meal
2 tablespoons water
1 1/4 cups soymilk
6 tablespoons pure maple syrup
1/4 cup canola oil
1/2 teaspoon pure vanilla extract
1/4 cup carrot, shredded

Steps:

Preheat oven to 350 degrees F, then oil & flour a 10"x6" loaf pan.
In a large mixing bowl, combine flour, cornmeal, baking powder, salt & flax meal.
In another mixing bowl, combine the water, soy milk, maple syrup, oil & vanilla, mixing well, before stirring in the carrots.
Add the cornmeal mixture to the liquid ingredients, mixing well with a wooden spoon.
Pour the batter into the prepared loaf pan & bake for 1 hour & 15 minutes, or just until a wooden tootpick inserted in the center of the loaf comes out clean.
Allow to sit in the pan on a wire rack for 10 minutes, then remove the loaf by inverting the pan onto a wire rack.
Turn the loaf right side up & let it cool to room temperature before slicing & serving.

Nutrition Facts : Calories 202.9, Fat 6.9, SaturatedFat 0.6, Sodium 154.8, Carbohydrate 32, Fiber 1.8, Sugar 8.8, Protein 3.8

MOIST VEGAN CORNBREAD

Moist Vegan Cornbread image

This is a basic cornbread that's great with vegan chili. It's nice for anyone who's vegan or if you just happen to be out of eggs. It tastes best when cooked in a cast iron skillet that's been preheated in the oven.

Provided by Caiti Ann

Categories Bread Quick Bread Recipes Cornbread Recipes

Time 40m

Yield 12

Number Of Ingredients 9

Ingredients

2 cups soy milk
2 teaspoons apple cider vinegar
2 cups cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
⅓ cup canola oil
2 tablespoons maple syrup
1 cup frozen corn kernels

Steps:

Preheat oven to 350 degrees F (175 degrees C). Place a greased, 10-inch cast iron skillet in the preheating oven.
Mix soy milk and vinegar together in a bowl. Let stand until curdled, about 5 minutes.
Mix cornmeal, flour, baking powder, and salt together in a bowl.
Pour oil and maple syrup into the soy milk mixture. Whisk with a fork until foamy, about 3 minutes. Pour over cornmeal mixture and mix until combined. Fold in corn kernels. Pour batter into the hot skillet.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Slice into squares or wedges.

Nutrition Facts : Calories 209.7 calories, Carbohydrate 31.4 g, Fat 7.9 g, Fiber 2.3 g, Protein 4.5 g, SaturatedFat 0.7 g, Sodium 206.9 mg, Sugar 4.2 g

Tips:

Use fresh ingredients: Fresh carrots and corn will give your carrot cornbread the best flavor. If you can, buy them from a local farmer's market or organic grocery store.
Grate your carrots finely: This will help them distribute evenly throughout the bread. You can use a box grater or a food processor fitted with a grating blade.
Use both white and yellow cornmeal: This will give your cornbread a more complex flavor. You can also use all white or all yellow cornmeal, if you prefer.
Don't overmix the batter: Overmixing will make your cornbread tough. Mix just until the ingredients are combined.
Bake the cornbread in a hot oven: This will help it to rise and get a crispy crust.
Let the cornbread cool slightly before serving: This will help it to hold its shape.

Conclusion:

Carrot cornbread is a delicious and easy-to-make bread that is perfect for any occasion. It's a great way to use up leftover carrots and corn, and it's also a good source of vitamins and minerals. Whether you're serving it for breakfast, lunch, or dinner, carrot cornbread is sure to be a hit.