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Oatmeal Carrot Cake Bread

This Oatmeal Carrot Cake Bread is loaded with carrots, pineapple and raisins, and topped off with cream cheese frosting.

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

Ingredients

Carrot Cake Bread
  • 1 cup rolled oats, or quick oats
  • 1/2 cup unsweetened almond milk, or milk of choice
  • 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 plain Greek yogurt, any fat content
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups shredded carrots
  • 1/3 cup raisins
  • 1/4 cup chopped toasted pecans optional
Cream Cheese Frosting
  • 4 ounces low fat cream cheese, room temperature
  • 1 teaspoon vanilla
  • 1/4 teaspoon ground cinnamon optional
  • Pinch of salt
  • 1/3 cup powdered sugar

Instructions

Oatmeal Carrot Cake Bread
    Cup of Yum
  1. 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.
  2. In a medium sized bowl combine the oats and milk and let them soak while you prepare the rest of the ingredients.
  3. In a large bowl whisk together the flours, baking powder, baking soda, salt and spices.
  4. 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.
  5. 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
  1. 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

Calories 230kcal (12%) Carbohydrates 43g (14%) Protein 7g (14%) Fat 5g (8%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Cholesterol 36mg (12%) Sodium 252mg (11%) Fiber 5g (20%) Sugar 20g (40%)

Nutrition Facts

Serving: 14slices

Amount Per Serving

Calories 230

% 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.