Vegan (Purple!) Carrot and Parsnip Bread

As soon as I saw that purple carrots were a part of the weekly vegetable bag I knew I wanted to make some sort of baked carrot thing. I  roasted a few- they were lovely with the celeriac, parsnips, and beets- and then started thinking about what to make. I originally was thinking carrot cake but as I have never made carrot bread (and went to two birthday celebrations with delicious lagkager over the weekend) bread was the winner. I really like Smitten Kitchen's cake and bread recipes so I started there. She has a lovely recipe with olive oil and apple cider. She also mentions in the introduction that this bread is inspired by a meal which included a carrot parsnip bread. Intrigued. 

So a purple carrot and parsnip bread that is vegan. Appropriately austere for a Monday :o) But the delightful thing is this bread is anything but austere. It is moist and satisfying thanks to the oil and vegetables. It's also a bit surprising to have a slightly bite-y parsnip taste in what appears to be a typical, although purple, quick bread. I also cut back on the sugar from the original recipe, used flax eggs, and used about 1/3 spelt flour. Appropriately austere indeed.

I will note that my loaf didn't rise as much as I was expecting (neither did the second thursday loaf...) which I think is due to the inclusion of spelt flour.


Main Ingredients

  • 200 grams all - purpose flour
  • 90 grams spelt or wholewheat flour
  • 3/4Tsp fine sea salt
  • 2Tsp baking powder
  • 1 1/2Tsp ground cinnamon
  • 1/4Tsp ground nutmeg or some fresh gratings
  • 1/8Tsp ground cloves or freshly crushed
  • 120mL olive oil
  • 100 grams dark brown sugar - i used muscavado
  • 14 grams ground flax
  • 74 mL warm water
  • 235 mL apple juice or cider
  • 255 grams of coarsely grated carrots and parsnip - i used 1/4 parsnip and 3/4 carrots
  • olive oil for baking pan



1Heat oven (on convection) to 160oC and prepare a loaf pan (mine is an american 9in x 5in) by coating with olive oil or lining with parchment paper.

2In a medium bowl, mix ground flax and water. Set aside to activate.

3Grate carrots and parsnips

4Shift dry ingredients into a large bowl (flour, salt, baking powder, spices). Stir to ensure they're evenly mixed and set bowl aside.

5Add olive oil, apple cider, and brown sugar into the bowl with the flax eggs. Whisk to ensure everything is mixed evenly and there are minimal clumps in the brown sugar.

6Add wet ingredients into dry. Fold until incorporated. Add grated carrots and parsnips. Fold until incorporated. About 1 min. Pour batter into cake pan and put into the oven.

7Bake for 55-70 minutes checking with a tooth pick or cake tester. Allow to cool in pan for 15-20 minutes before transferring to a cooling wrack.