Healthy Breakfast Carrot Cake Bread

This Breakfast Carrot Cake Bread recipe is the perfect way to start the day! Each breakfast loaf contains a serving of veggies, protein, and whole grains along with your favorite carrot cake spices. A healthy breakfast recipe worth waking up for!

Close up of a carrot cake breakfast bread with a dollop of melting butter on a white background

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If you’re looking for a delicious and healthy breakfast option, this Carrot Cake Bread is for you!

The rolled oats, eggs, and grated carrots make it filling and nutritious, while the cinnamon, nutmeg, and cloves gives it wonderful carrot cake flavor without being overly sweet. You can even customize it by adding raisins or walnuts for extra flavor and crunch.

The high amount of eggs makes this loaf very moist, so I love to toast a slice to get a nice crispy texture and then spread a little butter or cream cheese on it. It’s perfect for a quick breakfast or snack, and can even be taken on-the-go!

The recipe makes 4 mini loaves, so there will be plenty to share or save in the freezer for later.

What Makes This Carrot Cake Bread Great?

  • Perfect for Meal Prep: It can be made ahead for a quick breakfast or snack when you need it. It can even be portable for a breakfast on the run.
  • Packed with Nutrition: Each breakfast loaf contains one serving of vegetables, whole-grain oats, and protein. Because they have a good balance of protein and carbs this carrot cake bread will keep you filled until lunch… even a late lunch.
  • Easy Clean-up: This carrot bread recipe can be made just using just a blender and loaf pans
Ingredients for a carrot cake bread recipe in individual bowls on a white background.

Ingredients For Carrot Cake Bread

  • Carrots – Matchstick or grated carrots will work fine. You will be putting them through the blender so either will do but avoid chopped or whole carrots because they won’t blend as well and you will get a gritty texture when the carrot loaves are done.
  • Eggs – This is the glue that holds it all together but also provides a whole serving of protein in each carrot loaf.
  • Oats – rolled or quick, it doesn’t really matter for this recipe because it will all be blended.
  • Vanilla – Adds flavor.
  • Baking powder – The leavening agent that helps the carrot bread recipe rise.
  • Salt – Activates the baking powder and enhances the flavor.
  • Spices – Cinnamon, nutmeg and cloves.

See the recipe card below for exact quantities.

Substitutions & Variations

  • Raisins – Add a 1/4 cup of organic raisins for a touch of sweetness.
  • Walnuts – Add a 1/4 cup of chopped walnuts for some added crunch and healthy fat.
  • Spreads – I love to toast a slice and then spread it with butter, peanut butter, cream cheese, or cream cheese frosting.
  • Maple Drizzle – Drizzle with Brown Butter Maple Frosting.
  • Muffins – Make them into carrot cake muffins by baking them in a well-greased non-stick muffin tin.

How To Make Breakfast Carrot Cake Bread

  1. Preheat oven to 350°F. 
  2. In a blender add the grated carrots, eggs, oats, cinnamon, nutmeg, cloves baking soda, vanilla, and salt. 
  3. Close the cover of the blender tightly and blend on high for about 3-5 seconds.  All you need is for everything to be mixed well and the carrots to be broken down into small fine pieces.
  1. Grease four mini loaf pans with butter or baking spray.
  2. Evenly pour the batter into each of the 4 loaf pans. 
  3. Bake for 25-30 minutes or until a toothpick comes out clean when inserted into the center of each breakfast carrot cake loaf. 
  4. When done remove from the oven and let stand for 5 minutes to cool slightly.  Remove the homemade carrot bread from the pan and set them on a paper towel for a minute or two.

Tip

Carrot Breakfast Bread can be a little moist on the bottom from the high amount of eggs in this recipe.  Sitting them for a minute or two on paper towels helps to soak up some of the moisture. 

Three Carrot cake bread loaves on a breakfast table.

Storage

Let the carrot loaves cool completely and then wrap them individually in plastic wrap or store them in a tightly sealed container lined with a paper towel or parchment paper. They can be refrigerated for up to 4 days or frozen for up to 4 months.

Thaw them in the microwave or in the fridge overnight.

Three Breakfast loaves on a breakfast table with coffee and a newspaper.

Carrot Cake Bread FAQs

Is this carrot breakfast bread just like carrot cake?

Yes and no. This carrot bread recipe uses the same warm spices you will find in a carrot cake – cinnamon, nutmeg, and cloves, but is not as sweet and isn’t covered in frosting. There are also two whole eggs in each carrot loaf and instead of flour, this recipe calls for rolled oats. There is no added sugar, just the sweetness of the carrots.

Can this carrot bread be made gluten-free?

Yes, all you need to do is use gluten-free oats and baking powder. Everything else is the same.

Try These Other Bread and Loaf Recipes:

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Close up of a carrot cake breakfast bread with a dollop of melting butter on a white background

Healthy Breakfast Carrot Cake Bread

Alisa Infanti
Carrot Cake Bread includes rolled oats, eggs, carrots and the right amount of spice to give you a complete morning meal or afternoon snack.
4.22 from 14 votes
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 40 minutes
Course Breakfast, Snack
Cuisine North Amercian
Servings 4 loaves
Calories 264 kcal

Equipment

  • Blender
  • Oven
  • 4 Mini Loaf Pans

Ingredients
  

  • 4 cups match stick or grated carrots
  • 8 eggs lightly beaten
  • 1 cup rolled oats
  • 2 tsp vanilla
  • 2 tsp baking powder
  • 3 tsp cinnamon
  • 1 tsp nutmeg
  • ½ tsp ground cloves
  • ½ tsp salt

Instructions
 

  • Preheat oven to 350° degrees.
  • Lightly grease 4 mini loaf pans with butter or baking spray.
  • Add all ingredients to a blender and blend on low for a few seconds just to mix well and break down the carrots into smaller pieces. If adding raisins or nuts leave them out and do not put these items in the blender.
  • Pour batter from the blender evenly into each of the 4 mini loaf pans. Sprinkle with nuts or raisins if you like.
  • Bake for 25-30 minutes or until a toothpick when inserted in the center comes out clean.
  • Remove from oven and let rest of 5 minutes before removing from loaf pans.
  • Serve immediately or save for later. 

Nutrition

Serving: 1cakeCalories: 264kcalCarbohydrates: 29gProtein: 15gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 327mgSodium: 203mgPotassium: 0mgFiber: 6gSugar: 7gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0.5mg

Notes

If following the 80 Day Obsession or 21 Day Fix Meal Plans this recipe will count as 1 yellow, 1 red, and 1 green container.
Storage
Refrigerate in an air-tight container for up to 4 days or freeze for up to 4 months.
 
Please Note:

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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16 Comments

  1. Hi there! I would really like to try this recipe, but we don’t have match stick cut carrots as a regular thing in the UK – do you have an idea of how many grams or how many whole carrots 4 US cups of match sticks might be?
    Thanks!

    1. About 250 g of shredded carrots will work as well. The texture will be just as good I believe but let me know how it turns out.

    1. I have never tried this but I don’t think it will work as well. The oats soften up and I think the rice or quinoa would be too granular.

  2. Will this work with an immersion blender? Are you milking the oats or just chopping them? I’d love to try this but I don’t have a proper blender. Thanks!

    1. Hi Leslie, I have never tried this with an immersion blender but I don’t see why not. I don’t do anything with the oats. Just toss them in and blend. Let me know how it turns out with the immersion blender if you give it a whirl (pardon the pun!)

  3. 5 stars
    Love it! No sweetener of any sort, tender, tasty, and easy. Though carrot curd is not sugar free, I did top a slice if this bread with some.

  4. Hi so excited to try this! Can I use one reg size loaf pan instead of 4 small mini ones?

    1. Hi Samantha,

      I have never tried it this way but I am certain it would work out just the same. You will need to add more time baking so make sure that a toothpick inserted comes out clean as you would any loaf. Please let me know how it turns out this way. Good luck!

  5. 1 star
    Recipe did not turn out as pictured. Do not make if you do not have a blender. Also, I am unsure how this makes enough for 4 tins. I made 1/4 of the recipe and it barely filled 1/4 of my mini bread tin.

    1. I am so sorry you did not enjoy this recipe but a blender is necessary for this recipe to be able to break down the carrots so they are in tinier pieces. As well you are correct that this recipe will only make enough for a 1/4 of a standard loaf pan. In the equipment list and instructions, this recipe lists that 4 mini loaf pans are required. One mini loaf pan is the same volume as a 1/4 of a standard loaf pan. I do hope you are able to give it a try again now that I have provided a greater insight into the instructions provided with this recipe.

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