🥕Healthy Carrot Bread Recipe

healthy carrot loaf sliced on a cutting board

5 from 9 votes

🥕Healthy Carrot Bread Recipe

This easy and healthy carrot bread is quick, simple to make and full of real wholesome ingredients, like fresh carrots, whole wheat flour and yogurt! It makes a great lunchbox snack or dessert.

Course Dessert, Snack

Cuisine North American

Keyword carrot bread, carrot loaf, healthy carrot loaf

Special Diet Vegetarian

Prep Time 15

Cook Time 50

Total Time 1 5

Servings slices

Calories 137kcal

Author Terri Gilson

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

*See post contents for important recipe information, substitutions, tips and step-by-step photos.

** 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. But you'll potentially need to cook the loaf 8-10 minutes longer (I did) or until a cake tester comes out clean.

Nutrition