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Carrot Harvest Bread


  • ½ cup organic unsalted butter softened
  • ¾ cup Xylitol Ideal
  • 2 large eggs
  • 1 cup mashed steamed carrots
  • 1 ½ cup organic unbleached flour
  • ½ cup finely grounded flax seed
  • Pinch of Kosher Salt
  • 1 tsp. Baking soda
  • 1/3 cup warm water use liquid reserved from steaming carrots
  • 1 tsp. Freshly ground cinnamon
  • ½ cup organic raisins
  • ½ cup Walnuts


  • Makes one loaf
  • Preheat oven to 325 degrees
  • Steam carrots and let cool down a bit. Mash them with your mixer until fairly smooth. Set aside.
  • Combine ½ cup softened butter, sugar and eggs and mix until well blended. Add the mashed carrots and beat them into the batter.
  • In a separate bowl, whisk together the flour, flax seed, baking soda and cinnamon. Add this mixture to your batter along with the 1/3 cup of warm reserved liquid. Beat on medium until well combined.
  • Stir in walnuts and raisins.
  • Lightly butter your loaf pan. I use a metal pan. Spoon in the batter and smooth out the top.
  • Bake on 325 for about one hour. Test by inserting a toothpick. It is finished when it comes out clean.