Carrot Cake Bread will give you all the flavor of a slice of carrot cake but is low fat and low calorie. You can have a slice for breakfast without feeling guilty.
I love cake. In fact I love to bake cakes. I love to decorate cakes, and I especially love to eat cake. Let’s face it, cake is full of calories. It is not really “doable” for most days when you are trying to lose weight. So I have been trying different ways to get cake flavor without the cake or frosting. So I turned one of my all time favorite Carrot Cake with Pineapple from Ina Garten into Carrot Cake Bread. I got rid of the frosting, added more spices and made it into a no knead bread.
This dish is quick and easy. You don’t need a mixer! You don’t need butter or oil. Yes that is right this is made with only 2% Fage Greek Yogurt. Can I get a hallelujah! This is a healthy treat filled with vegetables and fruit. You don’t have to feel guilty feeding this to your little tike or yourself!
One trick I like to use in my baking is cinnamon. I always at least double the cinnamon in a recipe and sometimes triple it. How is that a trick? I find that cinnamon tricks my taste buds into thinking something is sweeter than it is. Thus, I am able to use a little less sugar. I have absolutely come to love cinnamon in not only sweet dishes but savory too.
Cinnamon holds a very sweet spot in my heart. When my daughter was very little, we use to sprinkle cinnamon on fruit that she was not that fond of. She would then gobble up the fruit. You have to love something that helps your little one happily eat healthy food. I think it also helped to develop her taste buds for spices. She likes a wide variety of different cuisines and flavors and I’ve seen some studies which seem to show the same results.
Time to return from memory lane and back to the carrot cake bread. Did I mention how moist this bread is? The secret to a great carrot cake or carrot bread is pineapple. Pineapple not only provides flavor but also moistness. It helps to provide a tender loaf and gives a little punch of flavor. I also am not shy about seeing the carrot. When I first started using a small box grater so you really could not see the carrot and I eventually switched to a larger grate. I love to see the carrot and I love that it provides another layer of texture. Luckily seeing carrot doesn’t deter my daughter from eating it. You can choose to use your big box grater or a smaller grater.
As I mentioned above, there is no butter or oil in this recipe. I use 2% Fage Greek Yogurt and egg substitute. Sometimes the lack of fat can really effect the texture of baked goods but this loaf is very forgiving. You can easily get away with it. I did not try non fat Greek yogurt because you need a little fat for baked goods to work. This one has just enough to make it delectable.
I also cut calories but using a small amount of glaze. You may want to double the glaze if you like more. I was thinking more of the total calories but I can appreciate having more glaze. It is quite delicious. How can you go wrong with confectioners sugar and pineapple juice? This dish would be great to freeze and have when company pops over. You can make it a dessert, a breakfast, a brunch or even for tea. Are you running to the kitchen yet?
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Carrot Cake Bread
- 1 1/4 cups all purpose unbleached flour, 150 grams
- 3/4 cup white whole wheat flour 90 grams, I used King Arthur
- 1/3 cup light brown sugar 90 grams
- 2 tbsp Domino Light Sugar/Stevia mix 20 grams
- 1 cup grated carrots about 2
- 1/4 cup chopped canned pineapple in its own juice juice reserved
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 1/4 cup chopped walnuts
- 1 cup 2% Fage Greek Yogurt
- 1/2 cup egg substitute or equivalent to 2 eggs
- 1 tsp vanilla extract or vanilla bean paste
- 2 tsp ground cinnamon
- 1/8 tsp fennel pollen optional
- Dash of nutmeg
- 2 tbsp confectioners sugar
- 2 tsp pineapple juice
Preheat oven to 350°.
Coat 8 x 4 inch loaf pan with baking spray.
In a large bowl, mix together all-purpose flour, whole wheat flour, sugar, sugar substitute, baking powder, baking soda, cinnamon, fennel pollen and nutmeg. Reserve 2 tbsp. of flour mixture.
In a medium bowl, mix together yogurt, egg substitute and vanilla.
In a small bowl, toss together carrots, pineapple and walnuts with the reserved 2 tbsp. flour mixture.
Fold the yogurt mixture into flour mixture. Stir to combine completely.
Fold carrot mixture into the batter until just combined.
Pour batter into loaf pan.
Bake for 50 minutes to 1 hour, until a toothpick inserted into the middle comes out clean.
Set pan on a wire rack and cool for 10 minutes.
Take loaf out of pan and place loaf directly onto wire rack.
Place a piece of wax paper under the wire rack so that it covers the bottom entirely. This is to catch any glaze that drips off the loaf.
For Glaze: In a small bowl, mix together confectioners sugar and pineapple juice.
Lightly spoon glaze over the bread and allow to cool completely.
I calculated 4 Weight Watcher Smartpoints.
Happy Healthy Eating,
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