Carrot Cake Bread
- MAKES
- 12 slices
- SERVING SIZE
- 1 (1/2-inch) slice
- COOK TIME
- 50 Min
It can be so hard to find a moist carrot cake recipe, especially when you're on a healthier diet. Well, have no fear! The Test Kitchen put together this baked-to-perfection Carrot Cake Bread using lighter ingredients to fit your diabetes diet! The sweet secret is the applesauce! It keeps the bread from drying out! Yum!
What You'll Need
- 1 1/4 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup Stevia
- 1 1/2 cups finely shredded carrots
- 2 eggs
- 3/4 cup unsweetened applesauce
- 1 tablespoon canola oil
What to Do
- Preheat oven to 325 degrees F. Lightly coat an 8- x 4-inch loaf pan with cooking spray, and line it with parchment paper.
- In a large bowl, combine flour, baking powder, salt, and cinnamon; mix well. Stir in Stevia, carrots, eggs, applesauce, and oil; mix well. Pour mixture into prepared pan.
- Bake 50 to 55 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes, then turn out onto wire rack and peel off parchment paper. Let cool completely.
Test Kitchen Tip
- If you love this moist Carrot Cake recipe, then you have to try our scrumptious Cape Cod Cranberry Loaf!
- Or, if you're in the mood for a sandwich, without all those icky carbs, then try our Low-Carb Sandwich Bread!
- For sides the whole family will love, and that you won't feel guilty about, try our Yogurt Biscuits or Cheese Biscuits!