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!
Thank you for swinging by Hungry Happens! If you create this recipe or any other from our site, we would greatly appreciate you taking the time to comment and rate the dish! LOVE YOUR LIFE!
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?
I’ve been looking for healthy carrot cake recipes and I found this!!! SO DELICIOUS!!!! THANK YOU 💕 I’m wondering if i should store it in the fridge.
Hi Jess, I’m so glad you loved the recipe!
I actually stored in on the counter in an air tight container.
But you can also store in the fridge. The issue with the fridge is that you have to remember to remove it from the oven 30 minutes prior to consuming since you cant warm it in a mini oven because of the topping.
what are the macros without the frosting?
substitute for maple syrup please?
HI Azzir, I would go with honey, agave or any liquid sweetener you prefer.
Very tasty not sweet at all
Hi Sasha,
I’m so glad you liked the loaf! And yes, I try not to create recipes that are overly sweet. Just enough is great for me!!
Thank you SO much for giving honest info about sweetness instead of labeling everything as “tastes just like ..xyz..” even though obviously it doesnt and couldn’t. So refreshing! I love your recipes they are so good and simple, and tasty.
Hi Zora,
Thank you for coming back here to leave your feedback and I appreciate your support so much! Have a beautiful day!
This is not a super sweet loaf. And hardly any cleanup. It’s delightful. Thank you.
Hi Colleen, thats great! I’m glad you liked the loaf!
I made it today and the whole family loves it! Not too sweet.
Mine came out a bit dry. Is there any ingredient I can add for next time to get the bread to be a bit most inside?
Hi Anna, thank you for trying it! If it was dry, either it was over baked or you can try adding in a bit of oil – olive oil or any neutral oil.
I liked the flavor but for some reason the texture came out gummy. Not sure how to fix that. If I could make sure the texture wasn’t gummy I would definitely make again.
Hi Jackie, I’m sorry the recipe didn’t work out for you but please keep in mind that baking with oats will not produce the same outcome as regular flour.
I made it last week and loved the flavor but the texture was gummy. I decided to try it again this week but I tweeted it a bit by adding 1/4 cup coconut oil, 1/4tsp baking soda and the zest of a small lime ( didn’t have lemon) and it came out perfect.
I absolutely love this recipe
Hi Jackie, mine came out gummie too, I’ve been baking in for the last hour in a half and it’s still not cooked through.
Hello, could I make this in a glass dish?
Absoltuely Anna!!
I used 9×9 lined with parchment in the toaster oven about 370 degrees for 20 minutes. wonderful as bars with a drizzle of your choice sweetness…
Délicious!!!
Thank you so much ! I’m glad you liked it!
Do the bananas have to be over ripe or can they just be yellow?
Hello,
I made this loaf and it came out perfect! Mine looks just like the pictures. 🙂 My family loved it and I will definitely be making this again. As for the nutrition information, is the 240 calories for the entire loaf or one slice. Please let me know. I want to add this item to my food tracker.
Looking forward to trying more of your recopies!
Hi Monica! So glad it was enjoyed by all! thank you for the kind feedback!
I found this very dense,. I used frozen bananas, could this be why?
Hi Kay, its the oats – you can try regular all purpose flour instead
Carrot bread did not rise to the top:( It was only half filled. I read that for every cup of flour we should use 1 teaspoon of baking soda. This recipe used two cups of the oat flour once blended but only 1 teaspoon of baking soda. So something was off
Hi Rachel, please keep in mind oat flour is a heavier flour and does not rise like all purpose flour.
So tasty and moist. Didn’t bother with the frosting and halved the amount of maple syrup and still delish! Thanks
Simply delicious. I have Celiac’s so I can’t have gluten and love that this recipe calls for oats. I used frozen bananas and used the steam and bake setting on my Ninja Speedi and it turns out so moist.
I loved this. Not sweet, the nuts gave it a lovely texture and the frosting (which I don’t usually bother with) really made the cake! Will definitely make this again.