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.
This looks incredible, especially for the pre-diabetic people in my family! Question: can I simply mix all of the ingredients by hand without processing or blending and of them?
Hi AC, glad you like the recipe! You could try hand mixing and baking but maybe add in some sort of flour to help everything bind. Should work without it but I can’t say for sure since I’ve only tried it this way. Enjoy!
can I use frozen bananas?
Hi Marlene, should work but I’m just concerned with the extra moisture they might contain. But should work…
If I sub pumpkin or sweet potato for the 3 bananas, what measurement do you recommend? About one cup?
Hi Maggie, about 1 cup yes…
Is the nutritional information for one piece or the whole loaf?
Ooooo good call!! I don’t always have bananas and I forgot about squash or pumpkin for a sub. 😀
Hi Stella!
Would love to try this receipt but I have an egg allergy. What can I sub the eggs with?
Hi Lily! I believe flax eggs should work here but I cant say for sure since i haven’t tried it myself..
Also possibly apple sauce. Let me know if you try it please!
Very good my children love it.
Thank you
Hi Tatiana, thanks for trying it and I’m so glad the kids enjoyed too!
Delicious! We really enjoyed this and will be making it again for sure. I added a little maple syrup to the frosting but that’s just a personal preference.
Hi Sherri, glad you liked it! Thanks for sharing your feedback!
Delicious!
HI Jan, I agree yes!
delicious!
Hi Ermonela, thank so much – glad you liked it!
Not a fan of the texture, it came out very gritty. Taste was ok but a little bland. I may try again but blend the oats first to make them finer, and also add a little more sweetener.
Hi Mandy so sorry the recipe didn’t work for you and please keep in mind that this is a healthier for you oatmeal base recipe and will not taste like traditional carrot cake. Mine also has less sweetener than a traditional recipe for the same reason… hope this helps!
Hi, have you ever added raisins to this carrot cake and if so, what quantity? Thanks
Hi Nathalie, great idea – i would add 1/4 heaping cup
Can I use Oat Flour, instead of blending the Oats?
Hi Robin, yes but less than two cups – more like 1.5 cups oat flour
Could you substitute something else for the powdered sugar?
Hi! Sure maple syrup!
I have made this twice in the last week! My teen requested it again today! It is so easy and so good.
Hi Valerie, glad your family enjoyed it and thanks for the kind review!
Made it this morning and it turned out very good! Didn’t have walnuts so used pecans and ground up regular sugar in my mortar and pestle to make the powdered sugar as I was out. Haven’t made any of your recipes that I didn’t love. This was delicious! Thank you so much!
Most of your receipes are amazing and genius but this one was tastless, maybe I didn t add enough sweetener and the glazing was too runny
Hi AMina, so sorry this recipe didn’t work for you..
The bread is great and I added raisins because it’s my husbands preference. I am trying to make more healthy options since he buys garbage muffins from the store. I had trouble with the frosting. I could not get the cream cheese to blend. It was lumpy. It was at room temp for over 4 hrs. I added more powders sugar and some milk and I beat it with hand mixer. Oh well the flavors are all good! Thanks!
HI Lisa, that’s strange at 4 hours cream cheese should be soft. I’m not sure what happened there. Glad you enjoyed the recipe otherwise! Cheers!
Absolutely love this. Thank you so much.
HI Deidre, glad you tried it and liked it!
Hello, I’m getting ready to make this and was wondering how much more maple syrup to add for a little bit more sweetness….. Thank You
HI Bev, I would add in 1/3 cup maple syrup
Wow looks delicious and have all the ingredients in my pantry except quick oats instead of regular. Do you think i can substitute?
Thanks
HI Lisa, yes that will work here since we are blending the oats anyway. enjoy!
My whole family, including myself loved this! It is so moist and delicious.
Hi Ria, glad everyone enjoyed! Thank you for the kind rating!
Made this tonight sans the frosting and it was still yummy. Not very sweet so I can see how the frosting would be delicious on it. The only thing was that I baked it for 45, almost 50 minutes and the very center slice was still a little wet/uncooked. Besides that, I like ir. Very dense and I love dense breads/desserts. Thanks!
Hi Jessica, I’m glad the recipe was to your liking overall! Thanks for trying it!
I hope you don’t throw out the center slice – I would just toast in a pan or in the oven when I’m read to eat it! Enjoy!
So easy to make. I watch my macros so I replaced the maple syrup with stevia the brown versions by trivia Is the nutrition info per serving if so so you know how many servings?
Hi Sonja, so glad you liked the recipe! The servings are listed at the top of each recipe box!..
thanks Stella for the recipes.
simple and I like that..
my son very like this cake
Hi Cilla, its my pleasure! Thanks for trying them out!
Hello Stella. I’ve made the oatmeal banana bread a few times, which I love so much. I was sure this one would be just as easy to pull off. But no. It remained very moist, mushy.
I wonder if I stirred it too much, or if it wasn’t cooked enough? I cooked it for 40 minutes.
Do you think I should have let it cook 5-10 minutes longer, or if it’s more pausible it’s my mixture that’s the problem?
I love the flavour but have tried this recipie twice and can’t get it to cook all the way through. I am always left with a gooey inside (even if I cooks it for twice the time). What am I doing wrong?
Hi Stella, about to try this recipe. do you think I could replace the maple syrup with honey? not a fan of maple.
Hi Suzanne! Absolutely I do it all the time!
This look amazing, i am definitely going to try making it! Is the nutritional information pr. 100 grams? 🙂
Hi, can this be stored in the freezer with the frosting too?
Hi Eveline, I would not add the frosting to the freezer
I made this and to me it needs more sweetness, it’s very bland so I’ll add stevia or honey to it in addition to the syrup when I remake it. My husband was not a fan but I like it despite it being bland. I also used green bananas since my husband’s diabetic.
so I tried this in my blender and I pulsed this and it was so dry hard to get out and did not bake well at all, any ideas???? I check all ingredients in case I missed something, but it did not give me the same as your video
Do the bananas have to be over ripe or can they just be yellow?