The amount of carrots decreases a bit after peeling, so I used 5 carrots, which was 200 g.
Cut the carrots into 1 cm chunks, put in a food processor and chop finely.
After pulsing 5-6 times, the carrots were finely chopped. (If you don't have a Magic Bullet, use any food processor or grate the carrots.)
Add the ginger, juice, yogurt and molasses and mix well.
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.
Fold in the wet ingredients from Step 4 with a spatula. Add the nuts and raisins.
Line a baking pan with a sheet of parchment paper. Spoon the batter from Step 6 onto the sheet and spread to make a 20×25 cm rectangle about 2 cm high.
Bake in a preheated 170℃ oven for 35 minutes.
After baking, cool down a little on a rack. If you then wrap it tightly in plastic wrap right away and wait until it's cooled completely, it will be nice and moist.
The raisins tend to burn easily if they're exposed at the top, so try to push them into the dough before baking.
This is a cross-section. The bread is packed with carrots, so it's moist even without butter or oil.
When it's cooled, cut it into 15 squares. This bread can be kept in the refrigerator for 2-3 days.
Story Behind this Recipe
I felt like eating dense, spicy carrot cake like the one I ate in America! But, I was worried about the calories so I decided to make a low-fat, healthier version. It's perfect to eat as a snack while you're on a diet, and I added wheat bran to make it fiber-rich.
When you fold in the dry ingredients to the wet ingredients in Step 6, the dough should look a bit plump.