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1
The amount of carrots decreases a bit after peeling, so I used 5 carrots, which was 200 g.
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2
Cut the carrots into 1 cm chunks, put in a food processor and chop finely.
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3
After pulsing 5-6 times, the carrots were finely chopped.
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4
(If you don't have a Magic Bullet, use any food processor or grate the carrots.)
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5
Add the ginger, juice, yogurt and molasses and mix well.
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6
Put the first seven dry ingredients (everything except the nuts and raisins) in a large bowl and mix well with a whisk to incorporate air.
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7
Fold in the wet ingredients from Step 4 with a spatula.
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8
Add the nuts and raisins.
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9
Line a baking pan with a sheet of parchment paper.
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10
Spoon the batter from Step 6 onto the sheet and spread to make a 20x25 cm rectangle about 2 cm high.
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11
Bake in a preheated 170C oven for 35 minutes.
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12
After baking, cool down a little on a rack.
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13
If you then wrap it tightly in plastic wrap right away and wait until it's cooled completely, it will be nice and moist.
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14
The raisins tend to burn easily if they're exposed at the top, so try to push them into the dough before baking.
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15
This is a cross-section.
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16
The bread is packed with carrots, so it's moist even without butter or oil.
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17
When it's cooled, cut it into 15 squares.
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18
This bread can be kept in the refrigerator for 2-3 days.
