Carrot Cornbread Recipe

Name: Carrot Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
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

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

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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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.

Carrot Cornbread

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