Description
A wholesome, moist carrot loaf packed with oats, warm spices, and a touch of sweetness—perfect for breakfast or a light dessert.
Ingredients
- 1 cup rolled oats
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 2 large eggs, room temperature
- 1/2 cup unsweetened applesauce
- 1/3 cup plain Greek yogurt
- 1/3 cup honey or maple syrup
- 1 tsp vanilla extract
- 1 1/2 cups finely grated carrots (about 2 medium carrots)
- 1/2 cup raisins or chopped walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or grease lightly.
- In a large bowl, combine oats, flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk eggs, applesauce, Greek yogurt, honey (or maple syrup), and vanilla until smooth.
- Pour wet mixture into dry ingredients and stir until almost combined.
- Fold in grated carrots and optional raisins or walnuts.
- Pour batter into prepared loaf pan, smoothing the top.
- Bake for 45–50 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let loaf cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice and serve plain or topped with a thin layer of light cream cheese spread.
Notes
- Make ahead: wrap cooled loaf and refrigerate for up to 3 days or freeze for up to 2 months.
- Add 1/2 tsp ground ginger or cardamom for extra flavor.
- Use dairy-free yogurt and egg substitute to make vegan.
- For extra moistness, stir in 1/4 cup shredded coconut or applesauce.