Healthy Carrot Cake Bread Recipe – Step by Step Guide: This Carrot Cake Bread has all the warm, traditional flavors of carrot cake, is incredibly moist, and is quite simple to make. Made with nutritious grains, reduced in sugar, naturally sweetened, and given the option to add walnuts and raisins for added flair. It’s the ideal sugary treat that’s healthier.
Healthy Carrot Cake Bread Recipe – Step by Step Guide
INGREDIENTS
- 2 cups grated carrots, from 2 medium-sized peeled carrots
- 1 cup unsweetened applesauce
- 2 large eggs
- ¼ cup avocado oil , light olive oil or vegetable oil
- 1/3 cup maple syrup or honey
- 2 teaspoons vanilla extract
- 2 teaspoons orange zest, optional
- 2 cups white whole wheat flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoons ground ginger
- ¼ teaspoon ground nutmeg
- ½ cup raisins, if very dry, soak in hot water for 10 min
- ½ cup chopped walnuts, divided.
INSTRUCTIONS
- Warm the oven up to 350℉. Use parchment paper or oil to line an 8×4 loaf pan.
- Mix the applesauce, eggs, oil, maple syrup, vanilla, and orange zest with the carrot in a big bowl until everything is well mixed.
- There is flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a small bowl. Mix them together with a whisk. Put the dry ingredients into the big bowl with the wet ones. Don’t mix any further than that. Do not mix too much.
- Along with the walnuts and raisins, mix them in. Save about 2 tablespoons of the walnuts for the top.
- Spread out the batter in the pan that has been made. If you want, sprinkle the top with the rest of the walnuts.
- Fry for 50 to 55 minutes, or until it’s golden brown and a toothpick stuck in the middle comes out clean.
Top tips
Allow to cool fully before slicing.While baked products are still cooking after they are taken out of the oven, I understand that waiting is difficult. They will set and get firmer as they cool. If you cut into this Carrot Cake Bread before it cools down, the middle may get soggy.
Avoid over-mixing the mixture.This Carrot Cake Bread is already rather dense because it is so full of goodies. An overly dense loaf can result from overmixing, which can be sort of unfortunate.
Keep it chilled.Because this carrot bread is so moist, storing it in the refrigerator in an airtight container is the best method to keep it fresh. This will lessen the chance of mold growth.
Nutrition Info
- Calories: 256kcal
- carbohydrates: 37g
- protein: 6g
- fat: 11g
- saturated fat: 1g
- polyunsaturated fat: 4g
- monounsaturated fat: 5g
- trans fat: 1g
- cholesterol: 37mg
- sodium: 325mg
- potassium: 255mg
- fiber: 4g
- sugar: 10g
- vitamin a: 4342iu
- vitamin c: 3mg
- calcium: 90mg
- iron: 1mg
FAQ
Q. I don’t have white whole wheat flour. What else can I use?
First, you can easily make your own white whole wheat flour. Simply combine 1 cup all-purpose flour and 1 cup of whole wheat flour and you are good to go for this Carrot Cake Bread. You can also just use all-purpose flour. Whole wheat flour is also okay to use, but I found it made a heavier loaf than I like.
Q2. Can I just mix everything in one bowl?
I love a good one bowl baking recipe, but it can be tricky to not over mix the dry and wet ingredients when you just dump everything into one bowl. And over mixing can lead to heavy, dense carrot cake bread. No thank you. That is why I prefer to mix the wet ingredients and dry separately and then combining. That way, you don’t over stir trying to get everything incorporated into the batter.
Q3. Can this Carrot Cake Bread be made as muffins?
I haven’t tried (yet!) but I am confident it can be. I’d line a 12-hole muffin tin with liners and portion the batter out. Bake at the same temp for 20-25 minutes or until a toothpick inserted in the middle of a muffin comes out clean.