Healthy Carrot Cake Bread Recipe

Using whole grain oats, a healthy flourless carrot cake bread is created! This healthy quick bread recipe is full of ingredients for a low-sugar take on traditional carrot cake.  

– 2 cups quick oats* – 2 tsp baking powder – 1 tsp sea salt – 2 tsp ground cinnamon – ½ tsp ground ginger – 2 large egg – 2/3 cup unsweetened applesauce – ½ cup pure maple syrup – 4 Tbsp avocado oil – 2 tsp pure vanilla extract – 2 cups grated carrot – 2/3 cup unsweetened shredded coconut optional – 2/3 cup raw pecans or walnuts chopped – ½ cup raisin


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Grate big carrots with cheese or box graters. Reserve 2 cups chopped carrot. Turn on the oven to 350°F and line a 9x5 loaf pan with parchment.  


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Pulse oats in a powerful blender or processor for 60 seconds to make flour. Mix the baking powder, sea salt, ground ginger, and cinnamon.   

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Blend for another few seconds. Mix eggs, applesauce, avocado oil, pure maple syrup, and vanilla extract in a large bowl. Mixing wet ingredients requires a whisk.   

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Mix oat flour into wet ingredients in bowl for smoothness.Bowl has shredded carrots, raisins, almonds, and coconut. Mix all batter ingredients.  

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Cover the loaf pan with aluminium foil and pour carrot cake batter. Bake for 50 minutes on the centre rack of a preheated oven.  

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Once removed from the oven, bake the loaf pan without foil for 15–25 minutes until done. Internal bread temperature is the best predictor of doneness, like meat.  

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Put a digital thermometer in the bread's middle. Completely baked bread has an internal temperature of 190 degrees Fahrenheit, while excellent texture is 190–210.   

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This tool is better than a baking time because height and oven calibration matter. Before serving, let the bread cool to room temperature.  

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Warm bread crumbles and falls apart when sliced. Best results are achieved by slicing the bread after cooling.  

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