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Carrot Cake Bread

(3 Votes)
Carrot Cake Bread
12 slices
1 (1/2-inch) slice
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

  1. Preheat oven to 325 degrees F. Lightly coat an 8- x 4-inch loaf pan with cooking spray, and line it with parchment paper.
  2. 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.
  3. 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

Nutritional InformationShow More

Servings Per Recipe: 12

  • Amount Per Serving % Daily Value *
  • Calories 76
  • Calories from Fat 20
  • Total Fat 2.2g 3 %
  • Saturated Fat 0.4g 2 %
  • Trans Fat 0.0g 0 %
  • Protein 2.7g 5 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 27mg 9 %
  • Sodium 136mg 6 %
  • Total Carbohydrates 13g 4 %
  • Dietary Fiber 2.0g 8 %
  • Sugars 2.2g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Very dry. Not enough liquids.

I love carrot cake, and I've never seen carrot cake bread before. Gonna try this ASAP!

Humidity also affects the texture of baked goods. Experienced cooks know to follow their instincts when the moisture content doesn't seem right. And yes, I, too would prefer to see the carrots measured by the cup as opposed to "4 medium carrots, peeled and finely grated." My estimation of a medium carrot is probably someone else's small carrot, or might be another person's large.

This is the first Mr Food recipe I have tried. Was very disappointed. It had a good flavor, but it was so-o-o-o dry and dense. I thought about adding a little milk when I mixed it; it was quite thick, but spooned it into the pan, it would not pour! I try to always follow the directions the first time and experiment later if need be. Maybe his carrots were juicier than mine; I have no idea. I would have preferred to see an actual cup measurement for them. I'll probably just adapt my hummingbird recipe to be a little more low cal. Even a little applesauce or pineapple added would have been good.


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