Tagged dessert

Healthy Carrot Cake Bread

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Since some of you were asking for it, I thought I’d share this one. I have a pretty standard bread recipe that I adapt for different flavors: zucchini, gingerbread, pumpkin, etc. So hard to go without sweets when I eat healthy, so I try to make some that I can somewhat pig out on. Shhhh. And I sort of do this recipe/food writing thing for a living, so I thought it’d be easy to type this up for you.

Healthy Carrot Cake Bread
Makes 2 loaves.

  • 1 (10-ounce) bag matchstick cut carrots
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 cup Egg Beaters (or 4 eggs)
  • 8 ounces crushed pineapple
  • 1 cup unsweetened applesauce
  • 1 1/2 teaspoons imitation vanilla
  • 1/2 cup water
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon allspice
  • 3 1/2 cups white whole-wheat flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup chopped walnuts

Prep: Preheat oven to 350˚F. Grease 2 (9” x 5”) loaf pans with nonstick spray. Pulse carrots in food processor until finely chopped.

Bowl #1: Combine sugars, pineapple, applesauce, egg, vanilla and water. Beat until smooth. Stir in chopped carrots, cinnamon and allspice.

Bowl #2: Combine flour, baking soda, salt and baking powder. Stir well to incorporate.

Slowly add dry ingredients in Bowl #2 to wet ingredients in Bowl #1. Blend until well combined. Mix in chopped walnuts.

Bake: Divide batter between loaf pans. Bake for 45 minutes to 1 hour. Check with a toothpick.

Allow to cool. Flip out onto a cutting board to remove from pan.

I have to warn you, this recipe isn’t super sweet. Feel free to add more sugar if you’d like. I wouldn’t go over 2 cups total, though. The pineapple and carrots are sweet enough. I topped it with light whipped cream cheese.

Hope you like it!

mt