Carrot Pumpkin Bread (Vegan and Nut Free)

 My son is allergic to milk, eggs, nuts, sesame, and some food additives.  One of our favorite safe breakfasts is muffins.  I've made vegan pumpkin bread many times before but recently switched from EnergE egg replacer to milled flaxseed.  Last Sunday, I forgot to pour in the egg replacer, and the bread turned out delicious anyway!  This morning, I woke up thinking about carrot bread.  I wanted to do something different and since we've started juicing, we usually always have to some carrots.  I decided to add some pumpkin to take the place of the eggs just in case it was the pumpkin that made it work out so well before.  This bread was even more delicious! 

This recipe made 1 tray of muffins and 1 small loaf.

Wet:

4 egg replacements (I used ~ 4 TBL pumpkin + ~1-2 TBL water (my batter seemed a little too thick)
2 cups sugar
1 1/3 cups oil (half safflower & half coconut)

Dry:
3 cups flour
1 ½ teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt 

Lastly:
3 cups grated carrots (food processor!)
1 ½ cups raisins

Preheat oven to 350 or convection 325.  Combine the pumpkin, water, sugar, oils in large bowl.  Sift dry ingredients together into small bowl.  Pour dry ingredients into wet and stir until just mixed.  Stir in carrots and raisins.  Pour into loaf pan or muffin tins.  Small muffins will take around 35 minutes at convection 325.  Loaf takes about 45 minutes.

Tip: don't trust my times - start checking it with a toothpick whenever it looks done!  (If it doesn't come out clean, it's not done.)