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Healthy Carrot Cake Bread
4.6 from 72 votes

Healthy Carrot Cake Bread

Healthy Carrot Cake Bread blends grated carrots, oats ground into flour, warming spices like cinnamon and ginger, and natural sweeteners including maple syrup and applesauce. Chopped nuts, raisins, and optional shredded coconut add texture and bursts of flavor, resulting in a moist, tender quick bread ideal for breakfast or snacks.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 1 Loaf
Calories: 327 kcal
Course: Breakfast, Bread
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. Preheat the oven to 350 degrees Fahrenheit, and line a 9” x 5” loaf pan with parchment paper.
  3. 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.
  4. 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.
  5. Mix in the oat flour mixture to the bowl with the wet ingredients and mix until a smooth batter forms.
  6. Add the grated carrots, shredded coconut, nuts, and raisins to the mixing bowl. Mix until everything is well-distributed throughout the batter.
  7. 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.
  8. 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.
  9. 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

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%)

Nutrition Facts

Serving: 1 Loaf

Amount Per Serving

Calories 327

% 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.