Easter is in four days, and I’ve been going through Pinterest like crazy, and experimenting recipes high and low for Easter themed recipes. Every Easter, we make a hearty and semi-fancy Easter Sunday brunch, and this year I’ve been slacking a little bit on the whole meal-planning aspect of things. Rightow, I’m sitting in history class, and instead of doing my classwork, I’m putting together a mini-menu for this weekend. I know, I set my priorities pretty straight ;)
Since the spring season is in full swing, I’ve noticed that so many people are using carrot in their recipes! As I’m scrolling through Instagram in the morning, I see carrot muffins, cake, even carrot cake themed oatmeal. It was impossible not to make something carrot-themed. So, my carrot cake bread was born!
I also have a video tutorial at the bottom of this post! It’s not the best quality (I shot it with one of my dad’s very old video cameras) and I’m not going to include on in every post, but I thought it would be fun to change it up a bit. I want to do more food videos, but they take so long!
- 1½ cup whole wheat flour
- ½ cup oats
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp ginger
- ½ tsp allspice
- 1 tsp cinnamon
- ¼ tsp salt
- 1 egg
- ½ cup honey
- 1 cup coconut milk
- 1 tsp vanilla extract
- 2 tbsp brown sugar (opt.)
- 2 cups grated carrot
- ½ cup nuts, chopped
- Preheat oven to 350 degrees fahrenheit.
- In a large bowl, combine flour, oats, baking powder and soda, spices, and salt. Make sure the oats are distributed evenly!
- Whisk together egg, honey, milk, vanilla, and brown sugar. Pour the wet ingredients into the dry, folding slowly until evenly combined. Stir in carrots and chopped nuts.
- Pour into a 9x5 bread pan and bake for about 50 minutes, until a skewer inserted comes out clean. The bread can be stored in a bread box for up to 5 days, the fridge for up to 2 weeks, and a freezer for up to 3 months.
What are your plans for Easter?