Breads and Muffins / Breakfast

Carrot Spice Bread

 Since Easter is coming this weekend, I’ve been playing around with a couple of different carrot recipes, trying to get them just right. The carrot cake baked oatmeal isn’t quite there yet, though that should be coming soon I hope, but this bread is pretty close. 🙂

There are a ton of different quick bread recipes utilizing fruits and vegetables, from apples to zucchini, but you don’t see carrots as often outside of carrot cake. This is a shame, as carrot cake is delicious, so why wouldn’t you want a healthier bread version to eat with breakfast, or add to your Easter spread?

Carrot Spice Bread 012This bread has a nice carrot cake flavor with extra spice, and you can feel good about eating it as you are literally having vegetables for breakfast.

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All that shredded carrotty goodness. 🙂

Carrot Spice Bread 050

 I used my mini loaves pan again, but you can make 12 muffins or a loaf of bread in a 9″ x 5″ bread pan.

Carrot Spice Bread 060

Carrot Spice Bread
Serves 12
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
  1. 2 cups white whole wheat flour
  2. 3/4 tsp baking powder
  3. 1/2 tsp salt
  4. 1/4 tsp baking soda
  5. 1 tsp ground cinnamon
  6. 1/2 tsp ground nutmeg
  7. 1/2 tsp ground ginger
  8. 1/4 tsp ground cloves
  9. 1/2 cup unsweetened applesauce
  10. 2 Tbsp oil
  11. 1 cup brown sugar, not packed
  12. 2 eggs
  13. 1/2 Tbsp vanilla extract
  14. 1/4 cup nonfat plain greek yogurt
  15. 1/4 cup almond milk
  16. 1 Tbsp lemon juice
  17. 1 cup shredded carrots
  1. Preheat oven to 350 degrees F. Spray mini loaf pan, or pan of choice, with nonstick spray.
  2. In a mixing bowl, whisk together flour, baking powder, salt, baking soda, and spices. Set aside.
  3. In another bowl, stir together applesauce, oil, and brown sugar, then mix in eggs and vanilla.
  4. In a small bowl, whisk together yogurt, almond milk, and lemon juice, then add to applesauce mix. Fold in carrots.
  5. Add carrot mixture to dry ingredients and mix until fully incorporated.
  6. Pour into pan of choice. For mini loaves, bake about 35 to 40 minutes, or until a toothpick inserted comes out clean. For muffins, check after 20 minutes. For a full loaf, check after 45 to 50 minutes.
Adapted from Good Cheap Eats
Adapted from Good Cheap Eats
Three Plates Full



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