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?
Looks delicious and I definitely will be trying this recipe.
I loved this! I only have a small bullet blender so rather than blend everything I only did the oats and folded that into the rest and it baked just fine and was very moist. I also used honey rather than maple syrup and an extra half tsp of cinnamon because I wanted a little stronger flavor. Even just a small piece was so filling but not too rich or sweet. Will definitely make this again!
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
Same thing happened to me
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.
Hi, can this be stored in the freezer with the frosting too?
Hi Eveline, I would not add the frosting to the freezer
This look amazing, i am definitely going to try making it! Is the nutritional information pr. 100 grams? 🙂
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!
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?
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?
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!
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!..
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!
My whole family, including myself loved this! It is so moist and delicious.
Hi Ria, glad everyone enjoyed! Thank you for the kind rating!
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!
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
Absolutely love this. Thank you so much.
HI Deidre, glad you tried it and liked it!