Carrot Cake Bread Recipe

Name: Carrot Cake Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups whole wheat flour; 1 teaspoon baking soda; 1/2 teaspoon fine ground sea salt; 1 large egg; 1/4 cup non fat plain greek yogurt; 1/2 cup raw sugar; 2/3 cup low fat milk; 1 teaspoon pure vanilla extract; 1 teaspoon ground cinnamon; 1/3 cup carrot finely chopped; 1/4 cup unsweetened shredded coconut; 2 tablespoons walnuts chopped raw

Servings: persons

1 1/2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon fine ground sea salt
1 large egg
1/4 cup non fat plain greek yogurt
1/2 cup raw sugar
2/3 cup low fat milk
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/3 cup carrot finely chopped
1/4 cup unsweetened shredded coconut
2 tablespoons walnuts chopped raw

1
Preheat the oven to 350 degrees Fahrenheit. Spray a 8.5 x 4.5 inch loaf pan with non-stick cooking spray.
2
In a medium bowl, stir together the flour, baking soda and salt.
3
In a large bowl, stir together the egg and yogurt. Fold in the sugar and then the milk. Stir in the vanilla and cinnamon. Gradually add the dry ingredients and mix just until everything is combined. Fold in the carrot, coconut and walnuts.
4
Pour the batter into the prepared pan and bake for 35 to 40 minutes, until a toothpick inserted into the center comes out clean.

389

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups whole wheat flour, 1 teaspoon baking soda, 1/2 teaspoon fine ground sea salt, 1 large egg, and more.

Yes, Carrot Cake Bread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cake Bread

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