Now that spring has sprung AND Easter is coming up, I thought I’d share my super easy, healthy, and delicious carrot cake bread recipe.
I love adding in vegetables where I can, and this recipe is no exception! Perfect to make ahead of time for breakfast on the go, midday snack, or even an after dinner dessert.
Refined sugar and flour free, this recipe uses coconut flour as the base and a smidge of maple syrup for some added sweetness. 100% vegan, too!
I use walnuts in most of my baking not only because I prefer the taste and texture, but also because these babies are packed with nutrition benefits! Walnuts are high in omega 3 fats which are great for heart health. Walnuts can also help with brain function (notice how they are kind of shaped like brains? 🙂 ) A new up in coming study about walnuts shows that they may help suppress the growth of breast cancer…
A small scale study from the School of Medicine at Marshall University in West Virginia found that women with breast cancer who consumed 2 ounces of walnuts daily for 2 weeks straight had suppressed the growth of their tumors. This is new research and still needs to be conducted on a larger scale, but how awesome would that be? Regardless, walnuts are still nutrition super foods, so incorporate them into your diet where you can–starting with this carrot cake bread!
Healthy & Easy Carrot Cake Bread
- 2 cups coconut flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 3/4 teaspoon baking powder
- 1/4 teaspoon nutmeg
- 2 ripe mashed bananas
- 2 cups shredded carrots
- 1/4 cup maple syrup
- 1/4 cup applesauce, unsweetened
- 1 tablespoon vanilla
- 1/2 cup English walnuts, chopped
- Preheat oven to 350 degrees
- In a medium sized bowl, add coconut flour, baking soda, cinnamon, baking powder, and nutmeg. Mix and set aside.
- Shred 2 cups of carrots (about 2-3 big carrots, washed and peeled). Use a clean dish cloth (or paper towels) and squeeze all the excess moisture out of carrots. Squeeze out as much as you can so the bread has a nice texture.
- In a separate medium mixing bowl, add mashed banana, shredded and squeezed carrots, maple syrup, unsweetened applesauce and vanilla. Mix well.
- Add wet ingredients to dry ingredients and mix well without over mixing. Fold in chopped walnuts.
- Pour mixture into a greased or parchment paper-lined bread pan and bake at 350 for 30-45 minutes. Be sure to use the “tooth pick test” to ensure the inside of the bread is cooked all the way through.
- Serve for brekky, a midday snack, or even enjoy for dessert!
This bread is so good, even carrot cake haters will love it! Get festive and make this bread ASAP for your spring and Easter gatherings!
Until Next Time,
Katrina Detter, RD, LDN
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