Healthy Recipes Healthy Bread Recipes Healthy Quick Bread Recipes Carrot Cake-Inspired Loaf Bread 5.0 (4) 2 Reviews Protein in this carrot cake–inspired loaf comes from cashew butter and Greek-style yogurt, which also helps keep it moist and tender. Carrots, nuts and raisins provide texture and flavor, while applesauce adds a subtle sweetness. Use regular or golden raisins or any combination of small or chopped dried fruit. Pecans or even chopped hazelnuts can be used in place of the walnuts. By Catherine Jessee Catherine Jessee Catherine Jessee is a test kitchen assistant at the Dotdash Meredith Food Studios. She has tested recipes for brands including Allrecipes, EatingWell, Food & Wine, Real Simple, People and Southern Living. EatingWell's Editorial Guidelines Published on May 7, 2024 Tested by Amanda Stanfield Tested by Amanda Stanfield Amanda Stanfield is a Test Kitchen assistant in the Dotdash Meredith Food Studios. She completed her undergraduate degree in journalism and strategic communications at Hampton University. After graduation, Amanda worked in the nonprofit sector as a marketing associate for a global nonprofit organization. In 2018, she pivoted into the food industry and began training in fine-dining restaurants around Atlanta. Later she gained her culinary degree from Johnson & Wales University and went on to work in a variety of kitchens from boutique restaurants to conference hotels. As a true foodie, Amanda seeks out nutritious and unique flavors to inspire others to eat happily and healthfully. When she's not cooking up delicious recipes, you can find her lap swimming in the pool or watching a good sci-fi movie. Meet the EatingWell Test Kitchen Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Photo: Photographer: Stacy K. Allen, Props: Christina Brockman, Food Stylist: Jennifer Wendorf Active Time: 20 mins Total Time: 2 hrs 25 mins Servings: 12 Nutrition Profile: Sesame-Free Soy-Free High-Fiber Vegetarian High-Protein Photographer: Stacy K. Allen, Props: Christina Brockman, Food Stylist: Jennifer Wendorf Cook Mode (Keep screen awake) Ingredients 3/4 cup all-purpose flour 3/4 cup whole-wheat flour 3 tablespoons flaxmeal 2 1/2 teaspoons pumpkin pie spice 1 teaspoon baking powder 1 teaspoon baking soda 3/4 teaspoon salt 3/4 cup whole-milk plain strained (Greek-style) yogurt 1/3 cup unsweetened applesauce 1/3 cup packed light brown sugar 1/4 cup unsalted smooth cashew butter 1/4 cup canola oil 2 large eggs, at room temperature 2 1/4 teaspoons vanilla extract, divided 1 1/2 cups shredded carrots 1/2 cup walnuts, chopped 1/4 cup unsweetened shredded coconut 2 tablespoons raisins 2 ounces reduced-fat cream cheese, softened 2 teaspoons pure maple syrup 1 tablespoon whole milk Directions Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray and line with parchment paper, leaving a 1-inch overhang on both long sides. Whisk all-purpose flour, whole-wheat flour, flaxmeal, pumpkin pie spice, baking powder, baking soda and salt together in a medium bowl until combined. Photographer: Stacy K. Allen, Props: Christina Brockman, Food Stylist: Jennifer Wendorf Whisk yogurt, applesauce, brown sugar, cashew butter, oil, eggs and 2 teaspoons vanilla together in a large bowl until smooth. Gradually add the flour mixture and gently stir until just combined. Fold in carrots, walnuts, coconut and raisins. Spoon the batter into the prepared pan; smooth the top with a silicone or offset spatula. Photographer: Stacy K. Allen, Props: Christina Brockman, Food Stylist: Jennifer Wendorf Bake for 25 minutes; carefully tent with foil and continue baking until a wooden pick inserted in the center comes out clean, 20 to 25 more minutes. Let cool in the pan on a wire rack for 15 minutes. Carefully lift from the pan using the paper overhang; remove paper and let cool completely on the rack, about 1 hour. Whisk cream cheese, maple syrup, milk and the remaining 1/4 teaspoon vanilla in a small bowl until smooth. Pour the glaze over the loaf. To make ahead Bake bread (through Step 3) and let cool completely before wrapping in plastic wrap and storing at room temperature for up to 3 days. To freeze, wrap in plastic wrap, then foil; place in a zip-top bag and freeze for up to 3 months. Make and add cream cheese drizzle (Step 4) just before serving. Nutrition Information Serving Size: 1 sliceCalories 263, Fat 15g, Saturated Fat 4g, Cholesterol 37mg, Carbohydrates 26g, Total Sugars 10g, Added Sugars 7g, Protein 7g, Fiber 3g, Sodium 299mg, Potassium 189mg Frequently Asked Questions Is this carrot cake healthier than regular cake? The main ingredients in cake are typically flour, sugar, butter or oil, and leavening agents. This carrot cake is loaded with extra nutrition from a variety of healthy ingredients. Many of these add fiber, including the whole-wheat flour, walnuts, flaxmeal (ground flaxseed), cashew butter, raisins and carrots. Protein is bumped up with the eggs and yogurt—and whole-wheat flour, walnuts, cashew butter, and flaxseed contribute plant-based protein. The plant-based proteins also add healthy fat to this cake, as does the canola oil. Is this recipe vegetarian-friendly? Yes, as long as you eat dairy and eggs, this carrot cake is vegetarian-friendly. Can carrot cake loaf be made ahead? Absolutely. Bake the carrot cake loaf (Steps 1 through 3), let it cool, cover it with plastic wrap and store it at room temperature for up to three days. When you’re ready to serve it, whip up the cream cheese drizzle and pour it over the loaf.You can freeze a loaf, too, and it should be good for up to three months. Follow the same cooling and wrapping method but add a layer of foil over the plastic wrap. Then, slide the wrapped loaf into a freezer-safe zip-top bag. When you’re ready to eat it, let it thaw out on the countertop for a few hours. If pressed for time, you can also use a microwave or conventional oven to help speed up the process. Then, make the cream cheese drizzle. We like the convenience of freezing baked goods, and for loaves like this one, you can cut it up into slices before freezing if you want just a slice or two. What else can I do with flaxmeal? Mild, nutty flaxmeal is made from milled flaxseed. The oils have been extracted, and the nutrients are more available when the seeds are ground. You can use flaxmeal in cracker recipes and energy bars or sprinkle it over oatmeal, cold cereals and yogurt. It’s a perfect addition to salad dressings and soup, as well as to cookie, muffin and pancake batter and bread doughs. You can even sprinkle it over pasta or add it to meatloaf and meatballs. Can I use pre-shredded carrots? Pre-shredded carrots can be hard and dry, so they're not recommended. We like shredding fresh carrots in a food processor. Other useful tools include a julienne peeler, mandoline and box grater. You can also use a vegetable peeler with a fork and knife. With these methods, you can add a level of finger protection by wearing cut-resistant gloves. Additional reporting by Carrie Myers, M.S. and Linda Frahm EatingWell.com, May 2024 Rate It Print