Nutty Carrot Cake Bread

April 12, 2017

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!

Products: Mixed nuts | cinnamon (I love buying cinnamon in bulk because I use it so much, and it’s way cheaper that way) | coconut milk

VIDEO TUTORIAL:

5.0 from 2 reviews
Carrot Cake Bread
 
Prep time
Cook time
Total time
 
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees fahrenheit.
  2. In a large bowl, combine flour, oats, baking powder and soda, spices, and salt. Make sure the oats are distributed evenly!
  3. 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.
  4. 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.
  5. Enjoy!
Notes
Brown sugar is for added sweetness
Nutrition Information
Serving size: 10 Calories: 256

What are your plans for Easter?

Nutella Chocolate Chip Cookies
How To Brunch (Easter 2017)

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14 Comments

  • Reply Mel April 13, 2017 at 12:36 pm

    Wow this looks sooo tasty!! Going to give it a try this weekend!

    • Reply Ashley April 13, 2017 at 2:46 pm

      Yes! Let me know how it goes :)

  • Reply Jennifer April 13, 2017 at 12:59 pm

    This looks so delicious! I am obsessed with carrot cake!

    • Reply Ashley April 13, 2017 at 4:50 pm

      Me too! The carrot cake obsession is real!

  • Reply Amy - Page Traveller April 13, 2017 at 4:45 pm

    These pictures are lovely – this carrot bread cake (cake bread?) looks so, so good!

    • Reply Ashley April 13, 2017 at 4:49 pm

      It is a “carrot cake” bread. I’m glad you liked it!

  • Reply Ashley Sutton April 13, 2017 at 5:04 pm

    I am a sucker for carrot bread. I’m going to pin this and make it later this week!

  • Reply Amber April 13, 2017 at 7:20 pm

    I love carrot cake! I’ll have to try this!

  • Reply Emily Weir April 14, 2017 at 10:27 am

    I’m loving all of these carrot cake recipes this time of year! Going to have to give this recipe a try next!

  • Reply Clarice | Pursuing the Simple Life April 14, 2017 at 10:43 am

    Wow, this looks delicious. Can’t wait to try it!

  • Reply Jen April 14, 2017 at 12:04 pm

    I love carrot cake, but I’ve never had carrot cake bread! So creative! Can’t wait to try!

  • Reply Aarika April 14, 2017 at 1:37 pm

    This carrot cake bread looks scrumptious! I enjoyed seeing your video too. Great job! I’ve been experimenting with videos as well. Happy Easter!

  • Reply Rebecca @ Strength and Sunshine April 15, 2017 at 3:08 pm

    Carrot cake anything is essential!

    • Reply Ashley April 16, 2017 at 11:09 am

      So true!

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