Oatmeal Carrot Cake Bread
User Reviews
4.4
28 reviews
Good
-
Prep Time
15 mins
-
Cook Time
1 hr
-
Total Time
1 hr 15 mins
-
Servings
14 slices
-
Calories
230 kcal
-
Course
Bread, Baked Goods
-
Cuisine
American
Oatmeal Carrot Cake Bread
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This Oatmeal Carrot Cake Bread is loaded with carrots, pineapple and raisins, and topped off with cream cheese frosting.
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Ingredients
Carrot Cake Bread
- 1 cup rolled oats or quick oats
- 1/2 cup almond milk or milk of choice, unsweetened
- 1 1/4 cups white whole wheat flour
- 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 8 ounce can crushed pineapple, undrained
- 2 tablespoons olive oil melted coconut oil or melted butter
- 1/2 cup maple syrup
- 1/3 cup Greek yogurt any fat content, plain
- 2 egg
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups carrot shredded
- 1/3 cup raisins
- 1/4 cup pecan optional, chopped, toasted
Cream Cheese Frosting
- 4 ounces cream cheese room temperature, low fat
- 1 teaspoon vanilla
- 1/4 teaspoon ground cinnamon optional
- Pinch salt
- 1/3 cup powdered sugar
Instructions
Oatmeal Carrot Cake Bread
- Preheat oven to 350° F. Spray a 9x5 loaf pan with cooking spray, line the bottom with parchment paper, then spray the top of the parchment paper with cooking spray.
- In a medium sized bowl combine the oats and milk and let them soak while you prepare the rest of the ingredients.
- In a large bowl whisk together the flours, baking powder, baking soda, salt and spices.
- Add the crushed pineapple, maple syrup, Greek yogurt, eggs, vanilla and shredded carrots to the oat mixture and whisk together until combined. Pour the wet ingredients in with the dry and fold together until just combined with a rubber spatula. Stir in the raisins and pecans.
- Pour the batter into the prepared loaf pan and bake for 45-55 minutes or until a toothpick inserted into the center comes out clean. Cool the bread in the pan for 10 minutes before inverting it onto a wire rack to finish cooling.
Cream Cheese Frosting
- In the bowl of a stand mixer with the paddle attachment or with a hand held mixer, beat together the cream cheese, cinnamon, vanilla and pinch of salt until smooth. Scrape down the sides of the bowl and add in the powdered sugar and beat until smooth. Spread the frosting over the top of the completely cooled bread and garnish with toasted chopped pecans if desired.
Notes
- If you don't care for raisins in carrot cake, toasted pecans or toasted unsweetened coconut are great substitutions.
Nutrition Information
Show Details
Calories
230kcal
(12%)
Carbohydrates
43g
(14%)
Protein
7g
(14%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Cholesterol
36mg
(12%)
Sodium
252mg
(11%)
Fiber
5g
(20%)
Sugar
20g
(40%)
Nutrition Facts
Serving: 14slices
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Calories | 230kcal | 12% |
| Carbohydrates | 43g | 14% |
| Protein | 7g | 14% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 36mg | 12% |
| Sodium | 252mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 20g | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
28 reviews
Good
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