Soft carrot bread – the sweetness you don’t expect even in a vegetarian version

After the success of my spinach milk bread, I thought it was the right time to try a new idea suitable even for those following a vegetarian lifestyle that combines softness, originality, and a hint of surprise. The soft carrot bread that will surely win you over with the first bite.

It is not the classic white milk bread which is always very appreciated especially by kids, fantastic when spread with hazelnut cream, but I am talking about a very soft bread with a bright orange color naturally given by carrots. It’s perfect for breakfast, toasted and spread with jam, or to accompany your savory dishes in an original way like spinach sandwiches.

If you want to prepare a simple recipe, that will amaze everyone, then get your hands into the dough and start this soft and colorful delight that will surely win you over right away.

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Thick slices of soft milk and carrot bread
  • Difficulty: Very easy
  • Cost: Low cost
  • Rest time: 2 Hours
  • Preparation time: 20 Minutes
  • Portions: 8 People
  • Cooking methods: Oven
  • Cuisine: Italian
  • Seasonality: All seasons

Ingredients

Soft carrot bread perfect for making tasty snacks or creating many delicious vegetarian recipes

  • 4 cups all-purpose flour
  • 2/3 cup milk (or vegetable drink for the vegan version)
  • 2 cups carrots
  • 2 tbsps extra virgin olive oil
  • 2/3 cup water
  • 2 tsp fresh yeast
  • 1 tsp salt

Tools

You won’t need any special tools, just a nice bowl and a little patience

  • 1 Bowl

Steps

How to make carrot bread step by step

  • The orange color: Peel and boil the carrots until they are very tender. Drain them and blend with an immersion blender or mixer until you get a puree and let it cool down.

    Prepare the dough: To make this dough, you can follow the same instructions as for the spinach bread

    Baking: Bake at 392°F for the first 20 minutes, then lower to 338°F for another 15 minutes. Once baked, let it cool down well and then enjoy it as you like.

Laura’s Tips

Use warm milk, not cold or too hot, and once baked, you can store it in a food bag so it stays very soft for several days. If you don’t want to use milk or the vegetable drink, you can use all water.

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Laurina

In my kitchen, you will find plenty of simple, quick recipes that are accessible to everyone. With a touch of indulgence and creativity, you will win over everyone's taste buds.

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