Carrot Walnut Bread with Raisins and Ginger

Vegan Carrot Walnut Bread w/ Raisins and Ginger by An Unrefined Vegan

Vegan Carrot Walnut Bread w/ Raisins and Ginger by An Unrefined Vegan

I did it! I actually made a recipe that I pinned to one of my Pinterest boards! Based on a non-vegan recipe by Try Anything Once my version uses whole wheat flour, raisins, fresh ginger and most importantly, the bounty of finely shredded carrots from my juicer. I hate composting that beautiful stuff!  The resulting loaf is light and full of fall flavors. Omit the cinnamon, orange zest, ginger and raisins (but not the carrots!!) for a fantastic sandwich bread.

Vegan Carrot Walnut Bread w/ Raisins and Ginger by An Unrefined Vegan

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Carrot Walnut Bread with Raisins & Ginger

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  • Author: Annie
  • Prep Time: 80
  • Cook Time: 40
  • Total Time: 180
  • Yield: 1 1x


Use the carrot pulp from your juicer to make this hearty wheat bread that is flavored with orange, ginger and cinnamon, and studded with walnuts and raisins.


  • 1/4 cup oat milk
  • 1/4 cup + 1 Tbsp. orange juice
  • 1/4 cup pure maple syrup
  • 1/2 tsp. salt
  • 2 1/4 tsp. yeast
  • 1/2 cup finely shredded carrots
  • 2 Tbsp. coconut oil (melted or solid)
  • 1 tsp. cinnamon
  • 1/2 tsp. ground ginger
  • zest from 1 orange
  • 1-inch piece of fresh ginger, peeled and grated
  • 1 cup whole wheat flour
  • 2 cups bread flour
  • 1/2 cup walnuts, chopped
  • 1/2 cup raisins


  1. In the bowl of a stand mixer, combine the oat milk, orange juice, maple syrup, salt, and yeast. Pulse a few times and then let mixture sit until the yeast becomes frothy.
  2. Add the carrots, coconut oil, cinnamon, ground ginger, zest, and flours and using the paddle attachment, stir the dough until it just starts to come together. Switch to the dough hook and mix for about 6 minutes, or until the dough is slightly tacky. Add more flour in small quantities if it is too wet.
  3. Add the walnuts and raisins and mix until they are well-incorporated into the dough.
  4. Place the dough in a large bowl that’s been lightly coated with oil. Cover and let rise for a couple of hours.
  5. Lightly spray an 8-inch loaf pan with oil. Gently punch down the dough and place it on a lightly floured surface. Divide the dough in two and roll each piece into a rope of about 13-inches. Twist the two ropes together, pinch and tuck under the ends. Place the dough into the prepared pan and let rise for another hour or so. The dough should rise about 1-inch above the top of the pan.
  6. About 30 minutes before the end of the rise time, heat the oven to 350-degrees F. Place the pan in the oven and bake for 35-40 minute. The top should be brown and the bottom of the loaf should sound hollow when tapped. Remove loaf from the pan and place it on a wire rack.
  7. Let the loaf cool completely before slicing and serving.


  • For added prettiness, combine 1/8 cup of oat milk and about 1 heaping teaspoon of barley malt syrup in a Pyrex measuring cup. Heat for about 20 seconds in a microwave. Stir to combine. Right before putting the loaf in the oven, lightly brush the top with the oat-syrup mixture and sprinkle with either quick oats or rolled oats. Bake as directed.


  • Serving Size: 12
  • Calories: 224
  • Sugar: 9
  • Sodium: 104
  • Fat: 6
  • Saturated Fat: 2
  • Unsaturated Fat: 3
  • Trans Fat: 0
  • Carbohydrates: 38
  • Protein: 6
  • Cholesterol: 0

Carrot Walnut Bread with Raisins & Ginger by An Unrefined Vegan

Carrot Walnut Bread with Raisins & Ginger by An Unrefined Vegan





40 thoughts on “Carrot Walnut Bread with Raisins and Ginger

  1. * Vegan Sparkles *

    Oh I LOVE delicious ideas on how to use juice pulp, and thank you SO much for the beautiful shout out, Annie! You are so gorgeous and have been such an inspiration to me on my vegan & health journey. Oh and I will get onto my VVP link right now!! 🙂 xxx

  2. tearoomdelights

    I love your breads and this one looks superb. Carrots and walnuts sound like a wonderful combination to me, and it’s so satisfying when you can use up extras that would otherwise go to waste. Great job!

  3. janae @ bring joy

    Gorgeous bread–I love anything carrot-y & walnut-y 🙂

    (And, I haven’t recieved any emails about the VVP, which is starting to freak me out because I’m a little intimidated by the whole process & not quite sure what I’m doing as this is my first time. I’d love to be in the loop. Puleeze, pretty please email me with the info. Thanks! ox)

  4. Brittany

    Oh man, I get such a high converting Pinterest recipes in to my own. This looks wonderful!! Also, I am buying ingredients/making me VVP dish today and tomorrow! I’ll send the link your way as soon as I am done! SORRY for the later arrival to the party!

  5. rebeccajanearmstrong

    this sounds AMAZING. I’ve been getting right into using my juice pulp at the minute- creating some crazy flavourful wraps. Think i’ll have to try this recipe with my magic gluten free dough. And i’m all set for VVP so excited xx

  6. narf77

    Another Annie post full of possibilities…I wonder what celery pulp and beet pulp would do to a loaf? I wonder if you saved the pulps (i.e. spinach, beet, carrot) and then kneaded them into individual batches of dough and then plaited the results? Cheers for this gorgeous looking bread recipe Annie. It looks delicious, moist and frugal, my 3 favourite things 🙂

      1. narf77

        I’m not clever!…I was just riffing with your theme… sort of Jazz fusion with the recipe…a bit of scatting with the pulp…becoming one with the creative recipe muses 😉

  7. Richa

    i know right. why waste all the delicious pulp. if i was juicing i would be putting pulp in my breads. anyway i bake so many 🙂 this one looks beautiful! and thank you for the gentl reminders 😛

  8. sarah@thesweetlife

    I have a pinterest board labeled “to veganize” and i pin everything that I want to be eating that isn’t vegan. I think I’ve made one things so far…but the intention is there 🙂 Glad you tried out this bread. It looks amazing!

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  10. gwen

    I love making homemade bread and this one looks amazing. I do not have a juicer – would it work to use finely shredded carrots instead of pulp? Can’t wait to try this recipe – I think my teen daughters would love it.


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