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
Carrot Cake Bread:
- 4 oz cream cheese, room temp.
- 2 tbs vanilla yogurt
- 1 tbs powdered sugar
- 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.
- 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.