May We Recommend: Aquafaba Carrot Bread | The Jewish Week | Food & Wine

May We Recommend: Aquafaba Carrot Bread

The author’s carrot bread. Ronnie Fein/JW

This holiday, scrap the eggs in your carrot bread.

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I was a skeptic, but then I tried it. I substituted aquafaba for the eggs in my Carrot Bread recipe. The results? A moist, flavorful snack that’s easy to prepare and ideal for vegans and anyone else who wishes to avoid eggs. Perfect for Rosh HaShanah.

In case you’re not familiar with aquafaba, it refers to the liquid found in canned legumes (or the water leftover from cooking dried legumes). Although all beans qualify, the liquid from chickpeas works best. When beaten with a whisk, chick pea liquid efficiently traps air and gives baked goods both structure and also a light and tender crumb.

To use aquafaba for quickbreads, drain the chickpeas (use the beans for other purposes), making sure you scrape the residue at the bottom of the can. You can use the liquid as is, but from my experience it’s better if you reduce it slowly over heat until it becomes the consistency of egg white. Use about three tablespoons of the liquid in place of each egg.

Aquafaba Carrot Bread

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.

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