Healthy Carrot Cake Bread
User Reviews
4.6
72 reviews
Excellent
Healthy Carrot Cake Bread
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Healthy flourless carrot cake bread made with whole grain oats! This wholesome quick bread recipe is loaded with goodies for a lower sugar version of classic carrot cake.
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Ingredients
- 2 cups quick oats*
- 2 tsp baking powder
- 1 tsp sea salt
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- 2 large eggs
- 2/3 cup unsweetened applesauce
- ½ cup pure maple syrup
- 4 Tbsp avocado oil
- 2 tsp pure vanilla extract
- 2 cups grated carrots
- 2/3 cup unsweetened shredded coconut optional
- 2/3 cup raw pecans or walnuts chopped
- ½ cup raisins
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Instructions
- Use a box grater (also known as a cheese grater) to grate the large carrots. Measure out 2 cups of grated carrot and set it aside.
- Preheat the oven to 350 degrees Fahrenheit, and line a 9” x 5” loaf pan with parchment paper.
- Transfer the oats to a high-powered blender or food processor and blend for 60 seconds, or until a flour forms. Add the baking powder, sea salt, ground cinnamon, and ground ginger to the blender and blend for a few more seconds to combine the rest of the dry ingredients.
- Add the eggs, applesauce, pure maple syrup, avocado oil, and pure vanilla extract to a large bowl. Whisk the wet ingredients together until they are well-combined.
- Mix in the oat flour mixture to the bowl with the wet ingredients and mix until a smooth batter forms.
- Add the grated carrots, shredded coconut, nuts, and raisins to the mixing bowl. Mix until everything is well-distributed throughout the batter.
- Pour the carrot cake bread batter into the prepared loaf pan and cover it with aluminum foil. Bake on the center rack of the preheated oven for 50 minutes. Remove the loaf pan from the oven, remove the foil and bake for another 15 to 25 minutes without foil, or until the bread is baked through.
- The best way of knowing whether or not a bread is fully baked is by taking the internal temperature, similar to meat. Insert a digital thermometer into the center of the bread. Bread is considered fully cooked once it reaches an internal temperature of 190 degrees Fahrenheit, and the texture is best between 190 and 210 degrees Fahrenheit. I love using this tool rather than going by an exact bake time since there are many factors that determine the outcome, including elevation and oven calibration.
- Allow the bread to cool completely to room temperature before slicing and serving. While you can slice the bread while it is still warm, it won’t hold together as easily and will crumble. So for the best results, I recommend waiting until the bread is no longer warm to slice it.
Notes
- *You can also use 1 ¾ cups of gluten-free all-purpose flour or oat flour.
- *You can also use 1 ¾ cups of gluten-free all-purpose flour or oat flour.
Nutrition Information
Show Details
Serving
1slice (of 10)
Calories
327kcal
(16%)
Carbohydrates
38g
(13%)
Protein
7g
(14%)
Fat
17g
(26%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
37mg
(12%)
Sodium
368mg
(15%)
Fiber
6g
(24%)
Sugar
20g
(40%)
Nutrition Facts
Serving: 1Loaf
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Serving | 1slice (of 10) | |
| Calories | 327kcal | 16% |
| Carbohydrates | 38g | 13% |
| Protein | 7g | 14% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 37mg | 12% |
| Sodium | 368mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 20g | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
72 reviews
Excellent
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