We went apple picking a couple of weeks ago at one of the most beautiful orchards I’ve ever been to—Pennings Farm Market in Warwick, NY—and we came home with a HUGE bag of apples. Seriously, I have never picked this many apples before. I’ve made a couple of crisps, eaten a ton of them raw, and have thought about making a pie (but then I think about how much time it takes to make a crust, which is why I’m still thinking about pie and not actually making one.) And yet, after all this, I still have many apples left over. This week’s Fall Fest assignment is carrots and I wondered how I could combine the two. I’ve spoiled Charlie with many homemade baked goods and now the boy expects a “momo” (his word for anything baked) every morning. Which of course I am happy to provide for him. And lest you wonder if I bake every day, I do not. Instead I bake a big batch of muffins or quick breads every couple of weeks and then defrost one each morning for my little guy.
This time I decided to use my carrots and apples in a quick bread. It was also a good opportunity to incorporate coconut oil and the Dairy Free Culinary Coconut Milk that the good people at So Delicious so kindly sent me. This stuff is great—it doesn’t have any weird ingredients, it’s organic, and it comes in a lite version. I highly recommend it. Stay tuned for a butternut squash coconut soup that I had the pleasure of tasting at Christie’s house this past weekend. But I digress. Anyway, what I like about this bread is that it has fruits and veggies in it but it’s also a little bit sweet, so it feels like a treat. It’s hearty enough for breakfast or a mid-afternoon snack!
Carrot Apple Bread (adapted from Cooking Light)
1 cup white whole wheat flour
3/4 cup sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1 cup peeled apple, diced (about 2 medium apples)
1 cup grated carrot (about 1 large)
1/4 cup walnuts, chopped
1/4 cup coconut oil
1/4 cup light coconut milk
2 large eggs
Preheat oven to 350 degrees. Combine the first five ingredients in a large bowl, stirring with a whisk. Add the apples, carrots and walnuts and stir to combine. In a small bowl, whisk coconut oil, eggs and coconut milk. Add the wet ingredients to the dry until just combined. Pour the mixture into a greased loaf pan and bake for 50 minutes or until a wooden toothpick inserted in the center comes out clean. Cool 10 minutes on a wire rack before removing the cake from pan. Cool completely before slicing.
This post is part of Food Network’s Fall Fest, a collection of recipes starring the season’s best bounty. For more ideas on how to cook with carrots, check out the blogs below!
Feed Me Phoebe: Carrot Cake Pancakes
Napa Farmhouse 1885: Fresh Carrot, Banana and Peach Smoothie
Red or Green: Honey Glazed Roasted Carrots with Cayenne Pepper
And Love It Too: Carrot Cake Blondies with Cinnamon Coconut Butter
Virtually Homemade: Easy Carrot Torte
In Jennie’s Kitchen: Carrot Persimmon Cake
The Sensitive Epicure: Chimichurri Carrots
Domesticate Me: Carrot Cake Whoopie Pies with Maple Cream Cheese Frosting
The Heritage Cook: Roasted Maple Dilled Carrots and Shallots
FN Dish: 10 New Ways to Devour Carrots