Spiced Carrot Bread
This naturally sweetened carrot bread makes for a moist and delicious treat, a great snack, or even a healthy breakfast option! You’ll want to make a triple batch of this quick and easy freezer-friendly carrot cake bread, so you’ll always have some on hand.
- Prep Time: 10 minutes
- Cook Time: 16 minutes - 1 hour
- Total Time: 26 minutes - 1 hour & 10 minutes
- Yield: 2 (9 x 5) loaves or 24 muffins 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
Ingredients
Scale
- ¾ c walnuts, chopped (measure first, then chop)
- ½ cup raisins
- 1 ¾ c + 1 Tbsp whole wheat flour
- ½ tsp baking soda
- 1 ½ tsp cinnamon
- 1 ½ tsp baking powder
- ¾ tsp ginger
- ½ tsp salt
- ¼ tsp + ⅛ tsp nutmeg
- 2 cups shredded carrots (you can use a food processor for grated carrots)
- ½ cup maple syrup
- ⅓ cup coconut oil, melted
- 2 eggs
- 1 cup Greek yogurt
- 1 tsp vanilla (here’s how to make it homemade)
Instructions
- Preheat oven to 425F. Prepare baking cups (for muffins) or loaf pans with cooking spray. See notes below for info on mini loaves and muffins.
- In a large bowl, combine the walnuts, raisins, and 1 Tbsp flour. Mix well so the raisins don’t clump together. Add the rest of the flour (1 ¾ cup), baking powder, cinnamon, ginger, baking soda, salt, and ¼ tsp + ⅛ tsp nutmeg and stir together well. Set aside.
- In a separate large mixing bowl, combine the 2 cups shredded carrots, maple syrup, coconut oil, eggs, Greek yogurt, and vanilla. Whisk until the wet ingredients are combined well.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Scoop ¼ cup batter into each muffin cup or pour batter into the prepared pan.
- Bake 15-18 min (mine took exactly 16 min) until the center comes out clean on an inserted toothpick. If using a loaf pan, extend the cooking time to 30 minutes.
Notes
Bake this recipe 3 ways! Your choice:
- 9 x 5 loaf pans (1 hour bake time)
- Mini loaf pans (30 mins, *bake times & yield will vary depending on sizes of mini loaves)
- Muffins (16 mins)
Ovens vary, so be sure to monitor to avoid over-baking. Especially since mini-loaf sizes vary.
Nutrition
- Calories: 92
