Healthy Carrot Bread
A moist and delicious carrot bread recipe packed with nutrients and made with whole wheat flour and less sugar.
Equipment
- 1 Loaf Pan (9x5 inch)
- 1 Mixing Bowls
- 1 Whisk
- 1 Spatula
Ingredients
Dry Ingredients
- 1.5 cup whole wheat flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.25 tsp salt
Wet Ingredients
- 0.75 cup unsweetened applesauce
- 0.5 cup honey or maple syrup
- 0.25 cup olive oil or melted coconut oil
- 2 large eggs
- 1 tsp vanilla extract
Add-ins
- 2 cup grated carrots
- 0.5 cup chopped walnuts or pecans optional
- 0.25 cup raisins or dried cranberries optional
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, whisk together the whole wheat flour, baking soda, cinnamon, nutmeg, and salt.1.5 cup whole wheat flour, 1 tsp baking soda, 1 tsp ground cinnamon, 0.5 tsp ground nutmeg, 0.25 tsp salt
- In a separate bowl, whisk together the applesauce, honey (or maple syrup), olive oil (or coconut oil), eggs, and vanilla extract.0.75 cup unsweetened applesauce, 0.5 cup honey or maple syrup, 0.25 cup olive oil or melted coconut oil, 2 large eggs
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
- Fold in the grated carrots, walnuts (or pecans), and raisins (or dried cranberries), if using.1 tsp vanilla extract, 2 cup grated carrots
- Pour the batter into the prepared loaf pan and spread evenly. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before slicing and serving.
Notes
For a richer flavor, consider adding 1/4 cup of chopped dates or other dried fruit.
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.