Healthy Oatmeal Carrot Cake Bread
If you’re ever in the mood for carrot cake but not in the mood for the all the extra sugar, you need to try this recipe. We also subbed in half the cream cheese for yogurt to keep it healthier!
I love adding bananas to any recipe for the added flavor and sweetness. The recipe calls for 1/4 cup maple syrup which does not produce a sweet bread. Add in more maple syrup for a sweeter outcome. You can also use honey or agave in place of the maple syrup.
If you like this recipe you will love my 5 Ingredient Oatmeal Banana Bread which is the base of which I was inspired to create this bread. I also have a more traditional Carrot Cake Loaf on the site too which is absolutely delicious as well!
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Healthy Oatmeal Carrot Cake Loaf
Equipment
Ingredients
Carrot Cake Bread:
- 3 bananas
- 2 eggs
- 2 cups rolled oats
- 1 tsp baking powder
- pinch salt
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1/4 cup maple syrup
- 1 medium carrot, finely shredded
- 1/4 cup chopped walnuts
Frosting:
- 4 oz cream cheese, room temp.
- 2 tbs vanilla yogurt
- 1 tbs powdered sugar
Instructions
- Preheat your oven to 350℉. Line an 8×4 inch loaf pan with parchment paper.
- To a blender or food processor, add the ingredients of the bread – EXCEPT the shredded carrot and walnuts. Pulse this until mostly smooth. Then stir in the carrot and walnuts with a spatula. Pour this mixture into your pan and bake for 35-40 minutes. Or until toothpick comes out clean. Let the bread set in the pan for 20 minutes then transfer to a cooling rack and allow to cool completely for the frosting.
Frosting:
- Add all frosting ingredients to a small bowl and whisk until smooth. Spread the mixture on top of the cool loaf atop with some crushed walnuts.
Notes
Nutrition
Looking for more?
Can I take the 2 cups of rolled oats and make oat flour and use that?
For those who’d like a bit more sweetness, maybe throw 3 to 5 pitted dates in the blender with the other ingredients! Also, I have a healthy stevia plant in my organic garden. I’m going to experiment & use less maple syrup, toss a couple (maybe 3 or 4) stevia leaves in the blender & use much less or no maple syrup…. or maybe sub a bit of date syrup for the maple syrup. The riper the bananas, the sweeter they are.
I loved this recipe so much! I’m making this for a second time already. this will be a staple for sure. I used quick oats though and the first time it wouldn’t cook properly it was still a bit raw inside. I ended up cooking it for an hour and a half then it seemed to be ok but still gooey a bit. should I use regular gluten-free oats rather than quick oats?
Hi Liz, yes, the recipe is for old fashioned rolled oats. That definitely plays a role in the recipe!
So deliciously light, a delightful dessert. It was very satisfying and low calorie. Great recipe! Thank you!! ✨️🙏
Hi Kim, that’s awesome! I’m so glad you liked it!
I love this loaf, but shouldn’t there be flour in it? I have made it four times and it never rises.
Yum. I halved the recipe and divided it into 6 mugs lined with parchment.
Microwaved each one 1 minute.
Instead of vanilla, I used almond extract..
Awesome Feedback! Thank you!
another hit great taste
Hi Tammy, that’s awesome! I’m so glad you liked it!
is this 246 calories pre piece
Hi can I use almond flower instead of oat flower