I’m not going to lie, I’m excited and yet a little apprehensive about Spring this year. Last year about this time is when the whole world went to shit. Here’s to hoping that this year will be at least a bit better, even if it still is a little different from years past. Until we know for sure? I’m going to start filling my belly with all things Spring! And what goes better with Spring than carrot cake?

This Carrot Cake Bread is definitely an excuse to eat carrot cake for breakfast. It’s loaded up with most of my carrot cake favorites; including pineapple, raisins, nuts, and of course CREAM CHEESE FROSTING.

This bread is absolutely loaded with fruits and vegetables which means that you actually get a lot of bang for your buck when it comes to calories. Another favorite part of mine? There’s NO sugar added to this bread. It’s sweetened with fruits and maple syrup!

If you’re looking for a Spring inspired breakfast (or brunch) treat that would fall in line with Easter or just Spring in general, then look no further. This bread is the perfect combination of carrot cake goodness and bread.

Carrot Cake Bread

Yield: 10

Author: The Skinny Fork (Amanda Plott)

Prep time: 15 MinCook time: 55 MinInactive time: 10 MinTotal time: 1 H & 19 M

Carrot cake in the form of bread! Which of course means it's perfectly acceptable to have for breakfast, brunch, or dessert.

Ingredients

Bread

1 C. Oats
1/2 C. Unsweetened Almond Milk
2 C. Flour
2 Tsp. Baking Powder
2 Tsp. Ground Cinnamon
1/2 Tsp. Baking Soda
1/2 Tsp. Salt
1/2 Tsp. Ground Ginger
1/2 Tsp. Allspice
1 1/2 C. Shredded Carrots
8 Oz. Crushed Pineapple (In Juice)
1/2 C. Maple Syrup
1/3 C. Plain Fat Free Greek Yogurt
2 Whole Large Eggs
2 Tbsp. Extra Virgin Olive Oil
1 1/2 Tsp. Vanilla Extract
1/3 C. Raisins
1/4 C. Chopped Pecans

Cream Cheese Frosting

1/3 C. Powdered Sugar
4 Oz. Neufchatel, Room Temperature
1 Tsp. Vanilla Extract
1/4 Tsp. Ground Cinnamon
Pinch of Salt

Instructions

Preheat the oven to 350 degrees F. and place some parchment paper into the bottom of a 9x5" loaf pan to make a 'sling'. Give it a light coat of non-stick baking spray and set aside.
Place the 1 C. oats and 1/2 C. milk in a small bowl to soak for a few moments.
Whisk together the 2 C. flour, 2 Tsp. baking powder, 2 Tsp. ground cinnamon, 1/2 Tsp. baking soda, 1/2 Tsp. salt, 1/2 Tsp. ground ginger, and 1/2 Tsp. allspice.
Add in the oat mixture along with 1 1/2 C .shredded carrots, 8 Oz. crushed pineapple, 1/2 C. maple syrup, 1/3 C. greek yogurt, 2 eggs, 2 Tbsp. oil, and 1 1/2 Tsp. vanilla; stir until just combined.
Fold in the 1/3 C. raisins and 1/4 C. pecans.
Pour the mixture out into the prepared pan and place in the oven to bake for about 55 minutes, or until the edges are browning and an inserted toothpick comes out clean.
Once done, remove from the oven and allow to cool for 10 minutes in the pan before lifting to transfer to a wire rack to continue cooling completely.
When the bread is completely cooled, whisk together the 1/3 C. powdered sugar, 4 Oz. cream cheese, 1 Tsp. vanilla, 1/2 Tsp. cinnamon, and a pinch of salt.
Spread the frosting over the top of the loaf and garnish with more shredded carrot if desired.
Slice into 10 pieces to enjoy.
Store in the fridge for 3-5 days.

Calories

413.53

Fat (grams)

7.28

Sat. Fat (grams)

2.30

Carbs (grams)

81.23

Fiber (grams)

2.71

Net carbs

78.52

Sugar (grams)

51.96

Protein (grams)

7.21

Sodium (milligrams)

360.90

Cholesterol (grams)

45.97

Nutritional Claims: Balanced • Vegetarian • Pescatarian • Peanut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher