I know I’ve been quite MIA but family commitments have kept me busy. That being said, I’m still seeing clients so let me know if you’re interested in taking charge of your nutrition! And, I love blogging and sharing with you all so whenever I get the chance to do so, I will! Today, I had some company and needed a goodie to serve them. Normally I would make banana bread but alas I did not have any overripe or even near ripe bananas. I did have carrots, though. A quick google search told me that carrot bread was a thing and I was sold. It turned out even better than I could have imagined. I hope you love it too!
But, enough talking, more recipe-ing. This recipe makes one large loaf (8×4) or 2.5-3 small loaves. I highly recommend the smaller pans as that allows a more even baking in my experience. It’s a few more ingredients than my favorite Chocolate Chip Banana Bread recipe but still basically the same steps.
- 2 large eggs
- 1/2 cup oil (I used refined olive oil and coconut oil, but you can use any vegetable oil)
- 1/2 cup plain Greek yogurt (I used Icelandic Skyr, may also use plain yogurt)
- 1.5 teaspoon vanilla extract (I used imitation vanilla so sans alcohol)
- 1/2 cup brown sugar
- 3 tablespoons granulated sugar
- 1 cup grated carrots (roughly one large carrot or 2 medium carrots)
- 1/2 cup whole wheat flour
- 1/2 cup all purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/8 teaspoon ginger
- 1/4 cup chopped walnuts (optional but highly recommended)
- 3 tablespoons plain Greek yogurt (optional)
- 1.5 tablespoons powdered sugar (optional)
- sprinkle of cinnamon (optional)
- Preheat oven to 350F and grease loaf pan(s)
- In a medium to large bowl, beat the 2 eggs
- Add 1/2 cup oil, 1/2 cup Greek yogurt, 1.5 teaspoon vanilla extract, 1/2 cup brown sugar, 3 tablespoons granulated sugar and mix together well (may use whisk or electric blender)
- Mix in grated carrots
- In a separate small bowl mix together 1/2 cup whole wheat flour, 1/2 cup all purpose flour, 1/4 teaspoon salt, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon cinnamon, and 1/8 teaspoon ginger. Add to wet ingredients and stir in with a spatula or spoon until just mixed
- Add walnuts and mix in
- Pour into loaf pans and place in oven. If using a large pan bake for around 40-50 min and for a small pan around 25-30 pan or until toothpick comes out clean from center
- If you would like a frosting – mix together 3 tablespoons Greek yogurt, 1.5 tablespoons powdered sugar (the sugar is optional), and a sprinkle of cinnamon (mainly for color) until a little runny, spread on top of carrot bread once cooled.
I hope you try it.
Dua Aldasouqi, MA, RDN
Certified Health Coach
Dua the Dietitian
Recipe inspired by Crazy for Crust: The Best Carrot Cake Loaf Cake