Breakfast Carrot Cake Bread
Carrot Cake Bread includes rolled oats, eggs, carrots and the right amount of spice to give you a complete morning meal or afternoon snack.
Servings: 4 loaves
Calories: 264kcal
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.
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.
Nutrition
Serving: 1cake | Calories: 264kcal | Carbohydrates: 29g | Protein: 15g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 327mg | Sodium: 203mg | Potassium: 0mg | Fiber: 6g | Sugar: 7g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0.5mg