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Description
This whole grain bread mimics the flavors of your favorite carrot cake. Whole wheat flour provides fiber, and the carrot and coconut add sweetness that reduces the need for sugar. Carrot cake bread makes a filling breakfast or mid-morning snack.
Ingredients
US|METRIC
8 SERVINGS
- 1 1/2 cups whole wheat flour
- 1 tsp. baking soda
- 1/2 tsp. fine ground sea salt
- 1 large egg
- 1/4 cup non fat plain greek yogurt
- 1/2 cup raw sugar
- 2/3 cup low fat milk
- 1 tsp. pure vanilla extract
- 1 tsp. ground cinnamon
- 1/3 cup carrot (finely chopped)
- 1/4 cup unsweetened shredded coconut
- 2 Tbsp. walnuts (chopped raw)
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Directions
- Preheat the oven to 350 degrees Fahrenheit. Spray a 8.5 x 4.5 inch loaf pan with non-stick cooking spray.
- In a medium bowl, stir together the flour, baking soda and salt.
- In a large bowl, stir together the egg and yogurt. Fold in the sugar and then the milk. Stir in the vanilla and cinnamon. Gradually add the dry ingredients and mix just until everything is combined. Fold in the carrot, coconut and walnuts.
- Pour the batter into the prepared pan and bake for 35 to 40 minutes, until a toothpick inserted into the center comes out clean.
NutritionView More
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160Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories160Calories from Fat25 |
% DAILY VALUE |
Total Fat3.5g5% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol30mg10% |
Sodium340mg14% |
Potassium180mg5% |
Protein5g |
Calories from Fat25 |
% DAILY VALUE |
Total Carbohydrate29g10% |
Dietary Fiber3g12% |
Sugars11g |
Vitamin A15% |
Vitamin C2% |
Calcium6% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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