Healthy Carrot Cake Bread
User Reviews
4.6
Healthy Carrot Cake Bread
Description
Healthy Carrot Cake Bread starts with grating fresh carrots and preheating the oven to create a loaf pan lined for baking. Oats are blended into oat flour and combined with baking powder, salt, cinnamon, and ginger to form a spiced dry mix. Wet ingredients of eggs, unsweetened applesauce, maple syrup, avocado oil, and vanilla extract are whisked separately.
The dry and wet mixtures are combined until smooth, then grated carrots, shredded coconut (optional), chopped pecans or walnuts, and raisins are folded in to add texture and flavor. The batter is poured into a prepared loaf pan for baking until golden and thoroughly cooked.
This bread has a moist crumb from applesauce and oil, with natural sweetness from maple syrup and raisins, and warm spicing making it suitable for breakfast or a wholesome snack. The use of oat flour and optional gluten-free all-purpose flour offers a nutritious alternative to traditional flours.
Substitutions include gluten-free flour or oat flour for gluten-sensitive diets. The recipe produces one 9” x 5” loaf, and ingredients can be adjusted for personal preference.
Ingredients
- 2 cups quick oats
- 2 tsp baking powder
- 1 tsp salt sea salt
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- 2 egg large
- 2/3 cup applesauce unsweetened
- ½ cup pure maple syrup
- 4 Tbsp avocado oil
- 2 tsp vanilla extract pure
- 2 cups carrot grated
- 2/3 cup coconut optional, unsweetened, shredded
- 2/3 cup pecans chopped, or walnuts
- ½ cup raisins
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
- Grate fresh carrots using a box grater and measure 2 cups for best texture.
- Use quick oats blended into oat flour or substitute 1¾ cups gluten-free all-purpose flour as an alternative.
- Includes warming spices cinnamon and ginger to enhance flavor.
- Produces one 9” x 5” loaf, ideal for breakfast or a snack.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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