Carrot Cake Quickbread with Almonds

This delicious quick bread has all the flavors of a moist carrot cake that’s been baked in a loaf pan. Tons of shredded carrots, cinnamon, nutmeg and almonds.

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I love carrot cake.  Like it is probably my #1 favorite cake.  Only I can’t eat it for breakfast.

Well I CAN.

But I wanted to take the flavors of carrot cake and make a bread.  I searched the internet up and down and they all either had bananas in them or apples or raisins.

I just wanted a carrot cake in a loaf pan – so I made one.

What makes this bread work?

  • First off I used coconut oil in lieu of regular oil.  You can buy coconut oil that has no coconut flavor so you can still get the benefits of the oil without the coconut taste if that’s not your thing.
  • I shredded the carrots in 2 different sizes.  I like to see a few flakes in there as I’m eating it.
  • I used brown sugar as the molasses gives the bread a deeper flavor.
  • You can make this completely dairy free by substituting the whole milk with almond milk.

 

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Carrot Almond Bread

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Ingredients

  • 2 1/2 cups all-purpose flour, I use unbleached and unbromated from King Arthur
  • 1 Tablespoon baking powder
  • 3 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1 tsp salt
  • 2 cups shredded carrots
  • 3 large eggs
  • 3/4 cup light brown sugar
  • 1/4 cup coconut oil, melted
  • 1/2 cup applesauce
  • 1 Tablespoon vanilla
  • 1 cup chopped almonds
  • 1/2 cup whole milk

Instructions

  1. Preheat oven to 325 degrees F. Lightly butter a 9-inch loaf pan.
  2. In a bowl, stir together the flour, baking powder, cinnamon, baking soda, and salt. Set aside.
  3. In a large bowl, or the bowl of a stand-mixer, mix the carrots, eggs, sugar, oil, applesauce, and vanilla until well blended.
  4. Fold the flour mixture into the carrot mixture until just combined.
  5. Gently stir in the almonds and milk and pour the batter into the prepared pan
  6. Bake until the top is golden brown approx 50-55 minutes

Notes

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Recipe Adapted from:  Happy Food Healthy Life
I used all organic ingredients when making this recipe, and hope you do too!  🙂

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