There are many carrot bread recipes out there that are so loaded with excessive sugar and fat that you may as well be eating cake. But not this one! This Healthy Carrot Bread is healthier than the average carrot loaf recipe because it isn't loaded with sugar and fat. AND it doesn't have a glaze, cream cheese frosting, or any kind of icing on top. It's quick and easy to make, and full of real wholesome ingredients like fresh carrots, whole wheat flour and yogurt, yet it still tastes like you are eating carrot cake!
Healthy Carrot Bread is most popular during the spring and fall, but makes a great snack, healthy breakfast, or dessert any time of year! This healthy carrot loaf is great with a cup of coffee or tea and makes a great breakfast potluck recipe contribution! This carrot loaf inspired my Healthy Carrot Muffins with Pineapple.
It tastes so much like carrot cake that one reader even serves it as cake!
🍒Reader Review
"This recipe is incredible, and has now become my go-to carrot cake! I've made it twice, firstly as a loaf cake, and then as a two-tier 8-inch cake with added toasted pecans (I increased the ingredient quantities and adjusted the cooking time), and they were both a total success. Neither my guests, nor myself for that matter, could believe that it wasn't a normal, full-fat, high-sugar cake. Thank you so much for this recipe, I look forward to making it again! " ⭐⭐⭐⭐⭐
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This carrot bread is known as a quick bread and quick breads don't have yeast. They use baking powder and/or baking soda as a leavening agent. If you love this recipe be sure to try my other quick bread recipes!
🥘 Ingredient Notes
The extra sugar and calories included in other carrot bread recipes are just not necessary. So, if you want a healthy carrot bread that tastes like you are eating cake for breakfast, but without the fat and sugar, then give this one a try!
You'll need the following ingredients:
- Non-fat Greek yogurt - Yogurt is great to bake with, especially in quick bread, because its creaminess helps keep baked goods moist and its acidity helps activate baking soda, which makes your baking fluffy and light! I use Greek yogurt in this recipe because it's such a great source of protein, but you could also use regular yogurt. Non-fat Greek yogurt also replaces some of the oil, giving it a creamy and rich texture. I also use Greek yogurt in my Healthy Carrot Muffins with Pineapple.
- Flour- whole wheat and all-purpose. Whole wheat flour uses the whole wheat berry, so it has more fiber and a nuttier flavor. I use a combination of these flours because, on its own, whole wheat flour is too dense. Adding all-purpose flour adds a lighter baked good than straight-up whole wheat flour would.
- Canned crushed Pineapple. Pineapple is optional in this recipe, but I highly recommend it! Pineapple is a fruit that tenderizes. Enzymes found in pineapple break down proteins, which in the case of carrot bread results in a moister bread, with a tender texture. Pineapple also gives this bread a little bit of a tangy flavor.
*I don't use unsweetened applesauce for this delicious bread, as it can make baked goods too chewy.
*see recipe card for full list of ingredients and quantities
📖 Variations & Substitutions
- Oil: you can use vegetable oil or olive oil instead of canola oil
- Greek yogurt: You can use regular plain yogurt instead of Greek yogurt.
- Carrots: If you are using shredded frozen carrots, defrost and drain them before you measure.
- Dairy-free: I prefer "So Delicious" brand Coconut Milk yogurt alternative. I find the taste and texture is most similar to yogurt. I've tried a few because my daughter is lactose intolerant. However, if it's not a true dairy allergy and just a lactos intolerance, you can get Lactose-free Greek Yogurt (Oikos brand is a good one!)
- Vegan: Use a yogurt replacement So Delicious coconut milk yogurt alternative and replace the egg with flax seeds: Combine one tablespoon of flaxseed meal and three tablespoons of water and allow to sit for about 5 minutes. From here, you can add this ingredient to your recipe just as you would an egg.
**Optional: You can add ½ cup finely chopped pineapple (fresh or canned). Just make sure you squeeze out the liquid. It's a really nice addition and makes for a moist bread. But you'll potentially need to cook the loaf 8-10 minutes longer (I did) or until a cake tester comes out clean. It makes for a very moist carrot bread.
🔪How to Make Healthy Carrot Loaf
PREP: Preheat oven to 350 degrees F/176 degrees C. Spray a 9X5 loaf pan with non-stick cooking spray.
- Step 1: Combine dry ingredients (flours, spices, baking soda, and baking powder) in a medium bowl. Set aside.
- Step 2: In a large mixing bowl beat egg till fluffy.
- Step 3: Beat in oil, then add in yogurt, sugar, and vanilla. Stir in carrots.
- Step 4: Add flour mixture to wet mixture and stir until combined.
- Step 5: If you are adding pineapple, add it here.
- Step 6: Pour into prepared 9 inch loaf pan.
- Step 7: Bake at 350 F/175 C approximately 50 minutes or until a toothpick or cake tester inserted comes out clean. *Or use an instant- read thermometer - see Top Tips Let cool in pan for 5 minutes, then remove from pan and cool completely. *If you are adding pineapple, you may need to bake it 5- 10 minutes longer. Serving: serve plain or with a little butter or margarine.
🥕Expert Recipe Tips
- Grating Carrots Efficiently - Use a food processor for quick and consistent carrot shredding. You can also freeze pre-shredded carrots in 1 or 2-cup portions for future cooking and baking. I like to use them for dishes like my Honey Sriracha Chicken Lettuce Wraps, Healthy Morning Glory Muffins, and Healthy Zucchini Carrot Bars, with grated carrots. Or save yourself time and buy pre-shredded carrots at the grocery store.
- Avoid Overmixing - Overmixing the batter can result in a dense loaf. Stir just until the dry ingredients are incorporated into the wet ingredients.
- Use an Instant-Read Thermometer - For perfect doneness, use an instant read thermometer (affiliate link) and insert it into the centre of the bread. It should read 190 - 210 degrees F/87-98 degrees C. This is THE BEST way to ensure your bread is fully baked. the internal temperature of the loaf should be 190-210°F (87-98°C). This ensures it's fully baked without drying out.
- Room Temperature Ingredients - Ensure your egg and yogurt are at room temperature before mixing. This helps the ingredients blend more smoothly and evenly.
- Adjusting for Pineapple Addition - If adding pineapple, be sure to drain and squeeze out excess liquid to prevent an overly wet batter. Also, increase baking time by 5-10 minutes as needed.
- Slice as Needed - To keep the loaf fresh, only slice what you need. Cutting the entire loaf at once can cause it to dry out faster.
- Use a Serrated Knife - Once completely cooled, use a serrated bread knife for clean and even slices without squishing the loaf.
🌡️Storage
- Fridge: The loaf can be stored in a sealed airtight container or freezer Ziplock bag for up to 3 days in the fridge.
- Freezer: This carrot loaf recipe freezes well for up to 3 months. You can leave it in the loaf pan to freeze if you prefer (I do this sometimes). Simply cover the loaf with Glad Press n' Seal (affiliate link) or plastic wrap and slide the entire loaf into an extra-large Ziplock freezer bag. Or you can use a loaf pan that comes with a lid. I would still put that into a Ziplock bag, just to ensure it stays as fresh as possible.
👪 Serving Size
This quick bread recipe serves 12. However, you can double or triple this recipe by adjusting the serving size on the recipe card. Just click on the serving size and select the number of servings you'd like. You'll need extra loaf pans. *You can freeze the extra loaves (see storage, above).
So, if you want to feel like you're eating cake for breakfast, without actually eating cake for breakfast, save the cake for a PM indulgence/afternoon snack and indulge in some of this Healthy Carrot Bread ! This "carrot cake bread" is a recipe the whole family will love!
❔Recipe FAQ's
This recipe does contain some sugar, but it's significantly reduced compared to traditional carrot breads. If you want to make it sugar-free, you can try substituting with a natural sweetener like honey, maple syrup, or a sugar substitute like monk fruit (use ½ the amount of monk fruit). Keep in mind that liquid sweeteners may require adjusting the dry ingredients.
A few possible reasons: Overbaking: Check your bread at 50 minutes and test with a toothpick. Using too much flour: Be sure to measure your flour correctly using the spoon-and-level method (spoon it into the cup, then level off).
Absolutely! Chopped walnuts, pecans, or raisins make great additions. Add about ½ cup of your preferred mix-in.
But if you still really want cake, here's a super Healthy Carrot Cake Recipe (that's also Weight Watchers friendly)!
And if you loved this healthy carrot cake loaf recipe, give my Healthy Rhubarb Bread a try!
Did your family❤️this recipe? Did you know that commenting and⭐rating recipes is one of the best ways to support your favorite recipe creators? If you LOVED this recipe, please comment and rate it in the recipe card or share photos on social media using the hashtag #foodmeanderings or tagging @foodmeanderings !
🥕Healthy Carrot Bread Recipe
Equipment
Ingredients
- ¾ cup whole wheat flour
- ¾ cup all-purpose flour
- 1 ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 egg
- 3 tablespoon canola oil
- ¾ cup plain non- fat Greek yogurt (0%) ( or regular yogurt)
- ½ cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 cup shredded carrots about 3 medium carrots
- ½ cup finely chopped pineapple/crushed pineapple Optional: You can add a ½ cup finely chopped pineapple (fresh or canned). Just make sure you squeeze out the liquid. It's a really nice addition and makes for a moist bread. But you'll potentially need to cook the loaf 8-10 minutes longer (I did) or until a cake tester comes out clean.
Instructions
- Preheat oven to 350 degrees F (176 degrees C).Spray a 9X5 loaf pan with non-stick cooking spray.
- Combine dry ingredients (flours, spices, baking soda, and baking powder) in a medium bowl. Set aside.¾ cup whole wheat flour, ¾ cup all-purpose flour, 1 ½ teaspoon cinnamon, ½ teaspoon nutmeg, 1 teaspoon baking powder, 1 teaspoon baking soda
- In another large bowl, beat egg till fluffy.1 egg
- Then beat in other wet ingredients (oil, yogurt, sugar, and vanilla.) Stir in grated carrots.3 tablespoon canola oil, ¾ cup plain non- fat Greek yogurt (0%), ½ cup packed brown sugar, 1 teaspoon vanilla extract, 1 cup shredded carrots
- Add dry mixture to wet mixture and stir until combined.
- If you are adding pineapple, add it here.
- Pour batter into prepared loaf pan.
- Bake at 350F for approximately 50 minutes or until a toothpick or cake tester inserted comes out clean.
- Let cool in pan 5 minutes, then remove from pan and cool completely on a wire rack.
- Serving: serve plain or with a little butter or margarine.
Notes
-
- Grating Carrots Efficiently - Use a food processor for quick and consistent carrot shredding. You can also freeze pre-shredded carrots in 1 or 2-cup portions for future cooking and baking. I like to use them dishes like my Honey Sriracha Chicken Lettuce Wraps, Healthy Morning Glory Muffins, and Healthy Zucchini Carrot Bars, with grated carrots) Or save yourself time and buy pre-shredded carrots at the grocery store.
-
- Avoid Overmixing - Overmixing the batter can result in a dense loaf. Stir just until the dry ingredients are incorporated into the wet ingredients.
-
- Use an Instant-Read Thermometer - For perfect doneness, use an instant read thermometer (affiliate link) and insert it into the centre of the bread. It should read 190 - 210 degrees F/87-98 degrees C. This is THE BEST way to ensure your bread is fully baked. the internal temperature of the loaf should be 190-210°F (87-98°C). This ensures it's fully baked without drying out.
-
- Room Temperature Ingredients - Ensure your egg and yogurt are at room temperature before mixing. This helps the ingredients blend more smoothly and evenly.
-
- Adjusting for Pineapple Addition - If adding pineapple, be sure to drain and squeeze out excess liquid to prevent an overly wet batter. Also, increase baking time by 5-10 minutes as needed.
-
- Slice as Needed - To keep the loaf fresh, only slice what you need. Cutting the entire loaf at once can cause it to dry out faster.
-
- Use a Serrated Knife - Once completely cooled, use a serrated bread knife for clean and even slices without squishing the loaf.
- Fridge: The loaf can be stored in a sealed airtight container or freezer Ziplock bag for up to 3 days in the fridge.
- Freezer: This carrot loaf recipe freezes well for up to 3 months. You can leave it in the loaf pan to freeze if you prefer (I do this sometimes). Simply cover the loaf with Glad Press n' Seal (affiliate link) or plastic wrap and slide the entire loaf into an extra-large Ziplock freezer bag. Or you can use a loaf pan that comes with a lid. I would still put that into a Ziplock bag, just to ensure it stays as fresh as possible.
Gail Norton says
I want to make this into muffins how should I cook for and at what oven temperature?
Terri Gilson says
Hi Gail,
I've never made this recipe into muffins, but I would cook them at the same temperature (350 degrees F) for 20 minutes, then check them. If not ready, put them back in for another 5 minutes. Enjoy!
Terri
Solange says
Should the carrots be packed in the cup?
It would be great to have the ingredients by weight. 🙂
Terri Gilson says
Hi,
Yes, loosely packed, not hard packed. It's 3.88 oz or 110 g per cup of grated carrots. Hope that helps!
Enjoy... 🙂
Terri
Hannah says
This recipe is incredible, and has now become my go-to carrot cake!
I've made it twice, firstly as a loaf cake, and then as a two tier 8-inch cake with added toasted pecans (I increased the ingredient quantities and adjusted the cooking time), and they were both a total success. Neither my guests, nor myself for that matter, could believe that it wasn't a normal, full-fat, high-sugar cake.
Thank you so much for this recipe, I look forward to making it again!
Terri Gilson says
I'm glad you love it, Hannah! It's one of our faves too 🙂 And that's great that no one realized it wasn't actually a carrot cake!
Thanks for taking the time to comment and rate this recipe 🙂
Carlos at Spoonabilities says
Carrot cake or loaf is our favorite way to eat carrots. I will save this recipe for sure!
Terri Gilson says
Great -enjoy it!
Laura says
Hi Terri, Can I make this and freeze it?
Terri Gilson says
Yes, I do it all the time!
Paula says
Great recipe- thanks Terri.
I added some ground walnuts. Will definitely be keeping this recipe 😁
Terri Gilson says
Hi Paula,
Thank you -I'm glad you enjoyed it! The ground walnuts sound like a delicious addition!
C mitchell says
We love this carrot loaf! Delicious on its own or w low fat cream cheese. Highly recommend this recipe.
Terri Gilson says
I'm so glad you loved it! Thanks for taking the time to comment 🙂
Susanne says
I made this loaf for a group and it must have been enjoyed because there were only a few pieces left!! Was easy to make and so light!! Delicious!!
Terri Gilson says
Thanks Susanne! I’m so glad everyone enjoyed It!
Julie says
I hear ya. My german mom wouldn't let us eat what most other families did. Co-ops, recycling, food from scratch, whole grains or dark rye over white breads, vegs from garden, berry picking etc during 70's, carrot and zucchini loaves, buckwheat pancakes or oat whole grain or nut flours. Treats were rare but we did use white flour for some Christmas cookies and tortes.
Terri Gilson says
Yes, I felt deprived then, but we sure learned healthy eating, didn't we?!
Amanda (Peppers & Pennies) says
What a power-packed breakfast this would be! it also, as you mention, would make a great healthier dessert! Carrot cake is always so moist and delicious and perfect with an after dinner coffee so I know this would be a winner!
Terri Gilson says
Thanks!
Christine says
This turned out great! I replaced the applesauce with silken tofu because I had some in hand. I used einkorn flour and added dried cranberries and walnuts. So wholesome and yummy!!
Terri Gilson says
I'm so glad you enjoyed it, Christine! Love your ad ins!
Colleen says
Cake for breakfast is a trend I can't get on board with, either. But this loaf looks so good, it would be an excellent substitute!
Terri Gilson says
Thanks, Colleen!
Julie says
I will have to try your version
with pineapple and yogurt. I have usually grated 1 more cup of carrots or zucchini or both and added 1/4 tsp ground cloves and sprinkle of cardamom, mini chocolate chips or chopped pecans to trssqueezensform it into an afternoon treat with tea or coffee.❤Hearty loaves like these are very popular in Northern Europe ❤ chopped raspberry and blueberries together with a squeeze of lemon juice is one combination muffin you should try. The combination is delicious!
Terri Gilson says
I hope you enjoy it, Julie!
Margit says
I’ve been looking for a healthy recipe for Carrot Bread., Your recipe for Healthy Carrot Bread looks very healthy. I’m anxious to try it.,
Question,
I prefer not to use yogurt. Do you have any substitute suggestions, Like maybe apple sauce,
Thanks
Terri Gilson says
Hi,
You'd be better off using buttermilk, or milk with a little lemon juice or vinegar (homemade buttermilk) if you want to keep it light. And be sure to use 1/4 less milk than the amount of yogurt called for (so 1/2 cup). If you use apple sauce, you'll need to cut the sugar and it can make baked goods chewy, so I wouldn't recommend it. You could also substitute non-fat sour cream.
I'd love to hear what you use and how it turns out! Hope you enjoy it 🙂
Terri