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 35 minutes! Perfect for a snack, treat or lunch.
Irish Soda Bread
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.
Carrot Soda Bread
This carrot soda bread isn’t too wacky.
I’ve just taken those lovely, 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).
For this easy carrot soda bread recipe, you just need these simple store cupboard ingredients:
wholewheat flour (aka wholemeal flour)
all-purpose flour (plain flour)
baking soda (bicarb of soda)
buttermilk (or plain milk with lemon juice / also make it vegan with plant milk)
More soda bread recipes
Get the Carrot Soda Bread Recipe
Did you make this recipe? Please let me know how it turned out for you!
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Recipe: Cinnamon Carrot Soda Bread
- 1 cup (150g) wholewheat flour (wholemeal flour)
- 1 cup (150g) all-purpose flour (plain flour)
- 1 teaspoon baking soda (bicarb of soda)
- 1 teaspoon ground cinnamon
- ½ tsp sea salt
- 1 cup raisins
- 1 cup (75g) grated carrot
- 3 tablespoons maple syrup
- 1 cup (200ml) buttermilk *see note
- Flour for sprinkling and dusting
- Heat the oven to 425F (220C) and grease a baking sheet with a little oil.
- Sift both flours, baking soda, cinnamon and 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 buttermilk, add 1 teaspoon of lemon juice or apple cider vinegar to the milk and let sit for 5 minutes, then stir.
- For a vegan option, use non-dairy milk for the buttermilk.