Healthy Carrot Cake Bread Recipe:- This Carrot Cake Bread is not only simple to prepare, but it is also deliciously moist and packed with the warm, traditional flavours of carrot cake. This product is manufactured with whole grains, contains less sugar, is naturally sweetened, and may be made even more wonderful by adding raisins and walnuts, which are optional additions. It is the ideal sweet treat that is easier on the body.
Healthy Carrot Cake Bread Recipe
The carrot cake that my husband enjoys the most is the one that I have modified into a few simple dishes that can be used on a daily basis, such as overnight oats, baked oatmeal, and even muffins. But it seemed like a TNN variation on this traditional cake was long overdue, and this Healthy Carrot Cake Bread sounded like the perfect thing for all of the baking that we all have ahead of us in the fall and winter.
This easy-peasy carrot bread is out of this world delicious because it is loaded with two cups of carrots, prepared with whole grains, contains less sugar than the majority of recipes for carrot cake, and is naturally sweetened with applesauce and maple syrup or honey. You can simply make it gluten-free or egg-free, and it is guaranteed to be a success with everyone. It is perfectly soft and moist, and it can be made quickly.
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
- Preheat oven to 350℉. Line an 8X4 loaf pan with parchment paper or grease with oil.
- In a large bowl, mix carrot, applesauce, eggs, oil, maple syrup, vanilla, and orange zest until well combined.
- In a small bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- Dump the dry ingredients into the large bowl with the wet ingredients. Mix until just combined. Do not over mix.
Fold in the raisins and walnuts, setting aside about 2 tablespoons of the walnuts for the top.
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Pour the batter into the prepared pan and spread evenly. Sprinkle the top with the remaining walnuts, if using.
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Bake until golden brown and a toothpick inserted into the center comes out clean, 50 to 55 minutes. Allow to cool for at least 30 minutes before slicing for best results.
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Once cooled completely, store in fridge for 4-5 days or in freezer for up to a month.
Top tips
Do not cut into it until it has totally cooled down. Although I understand that it is difficult to wait, baked products continue to cook even after they have been taken from the oven. As they continue to cool, they will become more solid and begin to set. If you cut into this Carrot Cake Bread before it has had time to cool, you can end up with a moist portion in the middle.
Be careful not to overmix the batter. Due to the fact that it is so packed with delicious ingredients, this Carrot Cake Bread is already quite substantial. Excessive mixing can result in a loaf that is more dense than usual, which can be a bit of a disappointment.
Refrigerate it until you need it. Due to the fact that this carrot bread is so moist, the most effective method for preserving its freshness is to keep it in the refrigerator in a container that is airtight. Mould will be prevented as a result of this.