Aquafaba Carrot Bread | The Jewish Week | Food & Wine

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Aquafaba Carrot Bread

Aquafaba Carrot Bread

The author’s carrot bread. Ronnie Fein/JW

Makes one loaf

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1 1/2 cups all-purpose flour

2 1/2 tsp. baking powder

1 1/2 tsp. grated fresh lemon peel

1 tsp. salt

1 tsp. cinnamon

1/2 tsp. nutmeg

2/3 cup sugar

1 cup vegetable oil

1/2 cup aquafaba

1 tbsp. lemon juice

1 1/2 cups grated carrots

1/2 cup golden raisins


Preheat the oven to 350 degrees. Grease an 8 ½-inch-by-4 ½-inch loaf pan. Mix the flour, baking powder, lemon peel, salt, cinnamon and nutmeg in a bowl. Set aside. Beat the sugar and vegetable oil in the bowl of an electric mixer at medium speed for 2-3 minutes, or until well blended. Whisk the aquafaba until slightly foamy, then fold it in. Add the dry ingredients and mix the ingredients gently until well blended. Stir in the lemon juice. Fold in the carrots and raisins. Spoon the batter into the loaf pan. Bake for about 50 minutes or until a cake tester inserted into the center comes out clean. Let cool in the pan for 10 minutes, then invert onto a rack to cool completely.

Ronnie Fein is a cookbook author, food writer and cooking teacher in Stamford. She is the author of The Modern Kosher Kitchen and Hip Kosher. Visit her food blog, Kitchen Vignettes, at, friend on Facebook at RonnieVailFein, Twitter at @RonnieVFein, Instagram at RonnieVFein.