Easy Breakfast or Dessert (+ Video)

This naturally sweetened carrot bread makes for a moist and delicious treat, a great snack, or even a healthy breakfast option! You’ll want to make a triple batch of this quick and easy freezer-friendly carrot cake bread, so you’ll always have some on hand.

In my house, even though we eat veggie-filled meals all the time, if you ask who wants veggies for breakfast, you’ll hear crickets.

But if you ask who wants cake for breakfast? That’s an enthusiastic yes!

Luckily, we can have the best of both worlds with this naturally sweetened carrot bread, which includes a healthy dose of veggies AND tastes like cake.

Serve warm with some butter for a delicious and wholesome breakfast treat. The taste test results were unanimous – empty plates and “Can I get more?” from the whole family!

HOMEMADE CARROT BREAD

Besides the fact that it’s the best carrot bread I’ve ever tasted, it’s also:

• Healthy. Packed with nutritious carrots, raisins, nuts, yogurt, and spices.
• Naturally and lightly sweetened. Without refined sugar, this recipe allows for your family to enjoy the natural sweetness of wholesome real food ingredients.
• Can be dessert or breakfast! This carrot cake bread is sweet enough to be considered a treat, but healthy enough that you can feel good about having it for breakfast or a snack.
• Quick and easy. Mix up one loaf in just a few minutes or make a double or even triple batch without much extra work!
• Freezer friendly. This is the perfect recipe to make ahead and freeze for an easy breakfast option later.

And of course, this spiced carrot bread is so delicious, that even picky eaters love it!

CARROT CAKE BREAD INGREDIENTS

• Walnuts. Measure first, then chop the nuts to add a bit of crunch to the finished bread. Chopped pecans would also be tasty.
• Raisins. Mix with the walnuts and a bit of flour to prevent clumping. The raisins add a bit of sweetness and texture to the carrot bread. Dried cranberries, chopped dates, or chopped dried pineapple might be fun flavor variations instead of raisins.
• Whole wheat flour. Using whole grain flour gives you the most nutritional benefit, and it makes for a carrot bread that’s hearty without being dense. You can use all-purpose flour if that’s what you have on hand.
• Baking powder and baking soda. To help the carrot bread rise.
• Cinnamon, ginger, nutmeg. Classic spice flavors that pair well with the sweetness of the carrots and maple syrup.
• Salt. Adding just a bit of salt to baked goods helps complement the sweetness.
• Grated Carrots. Carrots are naturally sweet and shredding them first helps them bake into the carrot cake bread, so you won’t even realize you’re eating veggies! A food processor makes shredding a bunch of carrots quick and easy, or you can use a box grater and a bit of elbow grease.
• Maple syrup. My choice for a natural sweetener for this carrot loaf recipe.
• Coconut oil. Just enough fat to give this carrot cake loaf recipe a bit of richness. You can use melted butter instead if that’s what you have on hand.
• Eggs. To help hold everything together.
• Greek yogurt. Greek yogurt gives more of a rise than regular yogurt. (Make your own with this method).
• Vanilla (here’s how to make it homemade). Vanilla tricks your brain into thinking something is sweeter than it actually is and helps bring out all the flavors in baked goods.

Psst…Did you know that many salts contain MICROPLASTICS? It’s a sneaky toxin that may be in your everyday salt, and thus your everyday food (um, gross). I love Ava Jane’s Kitchen because their salt is FREE of microplastics, and it tastes delicious! (PLUS, you can get a free 8oz. bag of sea salt – just pay shipping and handling!)

HOW TO MAKE CARROT BREAD RECIPE

Step 1. Preheat the oven to 425F. Prepare baking cups (for muffins) or loaf pans with cooking spray.

Step 2. In a medium bowl, combine the raisins, walnuts, and 1 Tablespoon of flour. Mix well so that the raisins don’t clump together.

Step 3. Add the remaining dry ingredients and stir together well. Set aside.

Step 4. In a separate large bowl, combine the wet ingredients. Whisk well.

Step 5. Add the dry ingredient flour mixture to the wet ingredients and stir just until combined.

Step 6. Scoop ¼ cup batter into each muffin cup or pour batter into the prepared pan.

Step 7. Bake in a preheated oven for 15-18 minutes (mine took exactly 16 minutes) for muffins, 30 minutes for mini loaves, or 1 hour for an 8.5 x 4.5 loaf pan. See below for more info on cook times and yield since mini loaf sizes vary.

Step 8. Cool completely on a wire rack.

CARROT LOAF RECIPE VARIATIONS

You can easily make this carrot loaf recipe into bread, mini loaves, or muffins. Just follow the recipe to mix up the batter and adjust the baking times.

• For carrot cake muffins, scoop ¼ cup batter into each muffin cup. Bake for 15-18 minutes. Cool on a wire rack.
• For one carrot cake loaf, pour the batter into your pan and bake until the top is golden brown, and a toothpick comes out with a few crumbs. This is about 1 hour for an 8.5″ x 4.5″ loaf pan.
• For mini loaves, divide the batter evenly between your pans, and bake for about 30 minutes until the top is golden brown and a toothpick comes out with a few crumbs. The time may vary a bit depending on the size of your mini-loaf pans.

TO SERVE CARROT BREAD

• Carrot bread is delicious served warm with a bit of butter.
• If you serve carrot bread as a treat, try one of these options:
  • Dust the top of the carrot bread with powdered sugar. Of course, there is no refined sugar in this recipe, but here’s how to make homemade powdered sugar.
  • For an extra bit of sweetness, you could also top your cooled carrot cake loaf with a naturally sweetened cream cheese frosting like the one I use for Pumpkin Cookies. Frost just before slicing and serving.
• Making carrot bread for breakfast?

CARROT CAKE LOAF RECIPE FAQS

MORE YUMMY BREAKFAST BREADS AND MUFFINS

WATCH HOW TO MAKE SPICED CARROT BREAD