This easy cinnamon carrot soda bread takes the flavours of carrot cake and puts them into an easy soda bread. With no kneading or rising time, you can have bread on the table in 30 minutes! Perfect for a snack, treat or lunch.
I grew up on soda bread. My parents are Irish and Northern Irish and we often had potato farls, stew, wheaten loaf and soda bread. Stereotypical, yes. Delicious? Absolutely.
Although we had soda bread often, my parents didn’t experiment too much with flavours. My mum perfected her recipe and stuck to it, which wasn’t a bad thing at all. It was absolutely delicious – particularly spread with butter and eaten with a cup of tea. Bliss.
You all already know, though, how I like to experiment with my food. I make kale and apple cake, cauliflower and chocolate popsicles, sweet potato brownies and even kale apple pie. So, it’s not surprising that I like to mess about with my soda bread as well.
This carrot soda bread isn’t too wacky. I’ve just taken those lovel, spicy carrot cake flavours and put them into a soda bread. I love how quick soda bread is to make, since you don’t have to shove it into the airing cupboard under a tea towel to rise. Soda bread is bread for the impatient. Soda bread is the bread for me (drums fingers on the table impatiently).
- 150g (1 cup) wholemeal flour
- 150g (1 cup) plain (all purpose) flour
- 1 teaspoon bicarbonate of soda (baking soda)
- 1 teaspoon ground cinnamon
- ½ tsp sea salt
- 1 cup raisins
- 75 g (½ cup) grated carrot
- 3 tablespoons maple syrup
- 200ml buttermilk (*see note)
- Flour for sprinkling and dusting
- Heat the oven to 220C/425F and grease a baking sheet with oil.
- Sift both flours, bicarbonate of soda, cinnamon and sea salt into a large mixing bowl, and add any remaining wholemeal from the sieve back into the bowl. Stir in the raisins and carrot and combine. Add the buttermilk and maple syrup and mix until it forms a dough.
- Pat the dough into a round and place onto the greased baking sheet. Cut a cross across the top with a knife and sprinkle a little flour onto the top.
- Bake for 25-35 minutes or until the top is golden and taping the bottom of the carrot soda bread makes a hollow sound. Allow to cool on a wire rack.
To make the cinnamon carrot soda bread, I used Jamie Oliver Bakeware‘s heavy carbon steel baking sheet. It’s a lovely shade of blue and is perfectly flat – which helps with a lot of bakes. I like that the bottom has an extra layer of steel so it won’t warp at all. It feels very durable and is completely non-stick.
I have a few products from the range – check out my recipe for Fresh Cherry and Lime Pie – using the Jamie Oliver Bakeware loose-bottomed pie tin. All of the products look great and also work perfectly. They’re fantastic quality.
Pin for later!
Disclosure: This recipe for Cinnamon Carrot Soda Bread was commissioned by Jamie Oliver Bakeware. All opinions are my own. Thanks for supporting the brands that make it possible for me to mess up my kitchen and write Veggie Desserts – Healthy Food & Lifestyle.