Go Back
Print
Whole Wheat Carrot Bread - Flour Covered Apron

Whole Wheat Carrot Bread

A lightened-up, whole wheat carrot bread filled with walnuts, raisins, shredded coconut, and a touch of lemon zest. It’s just like eating carrot cake for breakfast!

Course Breakfast, Snack
Cook Time 1 hour
Servings 1 loaf

Ingredients

  • 1/2 cup raisins
  • 1 3/4 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 cup melted butter, slightly cooled
  • 2/3 cup honey
  • 2 large eggs, room temperature
  • 1/2 cup unsweetened applesauce
  • 1/2 cup Greek yogurt, room temperature
  • 1 1/2 cups grated carrots
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup walnuts, chopped
  • 1 tablespoon lemon zest

Instructions

  1. Place the raisins in a bowl of hot water and set aside to soak for about 20 minutes.

  2. Meanwhile, preheat the oven to 350 degrees Fahrenheit and prepare a 9.5x5 inch loaf pan by lining it with parchment paper, then greasing it with nonstick cooking spray.

  3. In a medium-size bowl, whisk together the dry ingredients (flour, baking powder, baking soda, spices, and salt). Set aside.

  4. In a large bowl, whisk together the melted butter, honey, eggs, applesauce, and Greek yogurt. Fold in the carrots. Gradually add the flour mixture, folding to combine after each addition.

  5. Drain the raisins, then add the raisins, coconut, walnuts, and lemon zest to the batter. Fold to combine. The batter will be thick.

  6. Pour into the prepared loaf pan and bake at 350 degrees Fahrenheit for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.