Carrot Cornbread Recipe

Name: Carrot Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium carrots, peeled and cut into 1/2-inch chunks; 1 cup unsweetened almond milk; 1 Tbs. apple cider vinegar; 1/2 cup pure maple syrup; 1/4 cup refined coconut oil, melted; 1 1/4 cups cornmeal; 1 cup all-purpose flour; 2 tsp. baking powder; 3/4 tsp. ground nutmeg; 1/2 tsp. salt

Servings: persons

1
Steam carrots in steamer 15 minutes, or until very tender.
2
Transfer to food processor, and puree until smooth.
3
Cool.
4
Preheat oven to 350F.
5
Coat 13- x 9-inch baking pan with cooking spray.
6
Stir together almond milk and cider vinegar in measuring cup.
7
Set aside to curdle.
8
Whisk 1 cup carrot puree with maple syrup in large bowl.
9
Whisk in coconut oil, then almond milk mixture.
10
Combine cornmeal, flour, baking powder, nutmeg, and salt in separate bowl.
11
Fold cornmeal mixture into carrot mixture.
12
Spread in prepared pan, and bake 30 to 35 minutes, or until top is golden and firm to touch.
13
Cool.
14
Cut into 12 squares, and serve.

761

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 medium carrots, peeled and cut into 1/2-inch chunks, 1 cup unsweetened almond milk, 1 Tbs. apple cider vinegar, 1/2 cup pure maple syrup, and more.

Yes, Carrot Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Carrot Cornbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions