Apple Carrot Bread — This apple carrot bread tastes like carrot cake that’s been infused with apples. It’s a no mixer recipe that goes from bowl to oven in minutes!
Apple Carrot Bread Recipe
This is carrot cake that’s been infused with apples and baked as a loaf. So it’s not cake anymore. It’s bread. Therefore you can have more and definitely can have it for breakfast.
Baking with both carrots and apples not only adds chewy texture and natural sweetness, but they also add so much moisture that it’s impossible to have a dry loaf. I adapted the basic ratios from my Cream Cheese-Filled Pumpkin Bread, a personal and fan favorite, to make way for grated carrots and apples.
I grated the carrot and apple by hand using the coarsest blade on a box grater. It literally takes two minutes and I’d spend much more time washing food processor parts than quickly doing it the old-fashioned way.
It’s an easy, no mixer recipe that goes from bowl to oven in minutes. The batter is very thick and that’s by design. The carrots and apples release juices while baking and if you start with a thin batter, it’ll turn too soupy during baking.
It’s soft, tender, uber-moist, dense enough to be satisfying, but still light. The cinnamon and nutmeg really shine and add so much wonderful, rich, depth of flavor to the carrots and apples. The carrots dominate and the bread has a more pronounced ‘carrot cake’ taste than apple.
It was so flavorful and moist that I didn’t even need butter. Although a browned butter glaze can do no wrong if you’re so inclined.
What’s in Apple Carrot Bread?
For this carrot apple bread recipe, you’ll need:
- Egg
- Light brown sugar
- Coconut oil
- Granulated sugar
- Sour cream
- Vanilla extract
- Cinnamon
- Gound nutmeg
- All-purpose flour
- Baking powder and baking soda
- Salt
- Grated apples
- Grated carrots
Can I Substitute the Coconut Oil?
I used melted coconut oil so there’s no butter to cream and no mixer to dirty. Oil keeps bread softer and springier than butter, and I prefer the taste.
Coconut oil adds a nearly imperceptible undertone that’s sweeter and more fragrant than canola or vegetable oil, but substitute with them if you’d like.
What Are the Best Apples for Apple Bread?
Any apple will work for this carrot apple bread recipe! I used a large Fuji apple, but Gala and Honeycrisp would work as well.
How to Make Carrot Apple Bread
This carrot apple cinnamon bread couldn’t be easier to make! Simply whisk together the egg, sugars, melted coconut oil, sour cream, vanilla, cinnamon, and nutmeg, then fold in the remaining ingredients.
Turn the batter into a greased 9×5-inch loaf pan and bake until the top is golden and a toothpick inserted into the center comes out clean.
Once the bread is out of the oven, let it rest in the pan for about 15 minutes before removing it to finish cooling on a wire rack.
Can I Make This in a Smaller Loaf Pan?
I baked the bread in a 9×5-inch pan because I was concerned that the moisture-heavy ingredients crammed into an 8×4-inch pan would take forever to cook through and a larger pan felt safer. In retrospect, an 8×4-inch would probably have been fine. The shorter height of the bread didn’t effect our inhaling of it in one day.
Can I Double This Recipe?
Yes, simply double the ingredients and bake in two loaf pans. I’ve also had readers report success doubling the recipe and baking it in a metal 9×13-inch pan or a metal bundt pan.
Can I Freeze Carrot Quick Bread?
Absolutely! This apple carrot bread recipe is great for freezing. Wrap in a few layers of plastic wrap and a layer of foil, then freeze for up to three months.
Tips for Making Carrot Loaf Bread
When mixing together the batter, make sure the sour cream and egg are at room temperature. If they’re both still cold, the melted coconut oil will partially resolidify and you’ll wind up with chunks of oil running through the batter.
When baking the bread, you may need to tent the pan with a sheet of foil draped loosely over it at the 35-minute mark if you feel the tops and sides will become too browned before center cooks through.
Baking times will vary based on moisture content of carrots, apples, climate, and oven variances. You need to bake the carrot bread until done; watch your bread, not the clock and don’t worry if it takes longer to bake than the baking estimates provided.
When serving this apple cinnamon bread, I highly recommend slathering it with Homemade Honey Butter or Cinnamon-Sugar Butter, or drizzling it with a Vanilla Bean Browned Butter Glaze. It’s delicious as is, of course, but these extra toppings really take it up a notch.
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Carrot Apple Bread
This apple carrot bread tastes like carrot cake that’s been infused with apples. It’s a no mixer recipe that goes from bowl to oven in minutes!
Ingredients
- 1 large egg
- 1/2 cup light brown sugar, packed
- 1/3 cup liquid-state coconut oil (canola or vegetable may be substituted)
- 1/4 cup granulated sugar
- 1/4 cup cup sour cream (lite is okay; or Greek yogurt may be substituted)
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch salt, optional and to taste
- 3/4 cup grated carrots (about 1 large peeled and trimmed carrot)
- 3/4 cup grated apples (I used 1 medium unpeeled Fuji; try Gala, Honeycrisp or similar)
Instructions
- Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside. (I haven’t tried the recipe in an 8×4-inch pan and cannot comment on how long it will take to bake, but use an 8×4 pan if you prefer a taller loaf.)
- In a large bowl, add the the first eight ingredients, through nutmeg, and whisk to combine.
- Add the flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix.
- Add the carrots, apples, and fold gently to combine.
- Turn batter (it’s very thick, this is what you want) out into the prepared pan, smoothing the top lightly with a spatula.
- Bake for about 45 to 52 minutes (I baked 50 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.*
- Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.**
Notes
*Tip: Tent the pan with a sheet of foil draped loosely over it at the 35-minute mark if you feel the tops and sides will become too browned before center cooks through. Baking times will vary based on moisture content of carrots, apples, climate, and oven variances. Bake until done; watch your bread, not the clock and don’t worry if it takes longer to bake than the baking estimates provided.
**I highly recommend slathering a slice of Carrot Apple Bread with Homemade Honey Butter or Cinnamon-Sugar Butter, or drizzling it with a Vanilla Bean Browned Butter Glaze.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 195Total Fat: 9gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 22mgSodium: 118mgCarbohydrates: 26gFiber: 1gSugar: 16gProtein: 2g
More Easy Quick Bread Recipes:
Cinnamon Spice Applesauce Bread with Honey Butter — Applesauce keeps this bread so soft & moist! It’s like apple spice cake, disguised as ‘bread’ so you can have extra!
Cinnamon and Spice Sweet Potato Bread — Eating your vegetables via soft, moist bread is the best way! My favorite way to eat sweet potatoes!
Apple Fritter Bread — The bread tastes as decadent as the apple fritters of my childhood, no deep frying required and it’s more like cake disguised as bread.
The Best Pumpkin Chocolate Chip Bread — This pumpkin chocolate chip bread is truly the best homemade pumpkin bread you’ll ever make. It’s moist, packed with chocolate chips, and tastes like fall!
Blueberry Zucchini Bread — This blueberry zucchini bread is a quick, no-mixer recipe that’s sweet, but not too sweet. Each bite is bursting with fresh blueberries!
Pumpkin Banana Bread — Soft, moist, fluffy and so much better than another loaf of plain banana bread.
Snickerdoodle Bread — Between the cinnamon-sugar on top, cinnamon in the batter, and the cinnamon chips, the bread is full of wonderful and prominent cinnamon flavor without being overpowering.
Originally published November 9, 2014 and republished on Friday, March 13, 2020 with updated text.
Can the carrot apple bread be made in bread maker ?
My guess is not really but you can experiment. I don’t have a bread maker but it’s more for yeasted bread doughs I believe which this isn’t.
This recipe was absolutely delicious as is. Loved it!!! Will definitely make it again.
Thanks for the 5 star review and I am glad it was delicious as it and you’ll definitely make it again!
I’ve made this recipe a few times now. Each time it has come out perfect! I’ve been using olive oil instead of coconut oil. Perfect! I love the warm spices so I’ve added 1/4t of ground cloves too. I’ve also added diced candied ginger for that extra wow in the bite. Averie, I love your recipes.
Thanks for the 5 star review and I am glad that this has been perfect for you and that olive oil is working well too! The cloves and diced candied ginger would both be perfect for me!
Also if you like olive oil in cakes, RUN to make these. They are incredible!!!
https://www.averiecooks.com/lemon-olive-oil-cake/
https://www.averiecooks.com/olive-oil-orange-cake/
I made this bread yesterday for my Son-in-law. Naturally I had to try it first. Oh my goodness, was it delicious. I used unsweetened apple sauce instead of coconut oil. It’s a keeper. I will be making this more. Thanks for sharing recipe. Hugs from Georgia.💛
I’m so glad to hear this is a keeper, and that you will be making more of it!
Hi thank you for sharing this recipe. I have done it tonight and came out delicious. I made a slight change, used only 1/2 of brown sugar and coconut Greek yogurt. Came out great! I also used an 8×4 tin and worked well, sprayed with olive oil. Covered for the first 40 mins. Then baked for a further 15 mins and voilà!! Not too sweet just perfect. Thanks.
Thanks for the 5 star review and glad this came out just perfect for you based on the adjustments you made!
Made it tonight, followed the recipe by the book, used yogurt instead of sour cream. The kitchen smelled delicious while the bread was in the oven. Took it 60 min to pass at 160° C to pass the tooth pick test. My only complaint (probably because I come from Europe); I’d rather have everything measured in grams rather than cups. But definitely will make it again, it had some Christmassy feel and taste. Maybe it’s the cinnamon and nutmeg.
I’m glad you enjoyed the recipe and will make it again!
I just made this recipe and I love it! Even my super picky kids like it. I also used the recipe to make a batch of muffins and they turned out great. It’s a great way to use up fruits and veggies. I’ll definitely be making this again!
Thanks for the 5 star review and glad that even your picky kiddos enjoyed this as both bread and as muffins!
Easy for a newbie baker like me and really yummy. I used fine-grained Baker’s sugar in addition to the brown sugar. It came out moist and not overly sweet. A winner! Thanks, Averie!
Thanks for the 5 star review and glad that this was great for you and a winner!
Delicious! Doubled the recipe and cooked it as a bundt cake. Served it with toasted walnuts and rum sauce. Amazing!Thanks for the great recipe! Will be making this one again!
Thanks for the 5 star review and I am glad to hear this turned out great doubled and baked as a Bundt cake! Rum sauce sounds right up my alley and delish!
Hello,
How long did it take to bake in a Bundt cake pan? I’d like to do that too :-)
seriously good! I added sultanas and chopped almonds and substituted canola oil for the coconut oil.
I am glad it turned out so well for you!
Oooh, this was delicious! I’m a long time and fearless baker, but I do believe in making a recipe as written the first time. The only changes were that I mixed all my dry ingredients together and added them to the wet. I used veg oil since I did not have coconut oil. And I always double a single recipe so I can freeze the other half. I baked it in a 9×13 metal pan, and watched it at the 50 min mark. All ovens vary. Took it out when the toothpick was clean. Awesome! Next time will add some raisins and walnuts! Perhaps some cream cheese icing to gild the lily or any of your other suggested glazes.
Thanks for the 5 star review and glad this turned out great for you and that you doubled the recipe, too!
I made this apple carrot bread last week with whole wheat flour. I also used sucanat for the brown sugar and honey granules for the white sugar. I also used Smart Balance oil. I cut the cinnamon to 1and 1/2 tsp. My husband LOVED this bread.Then since I had everything out I made it again using Bob’s Red Mill 1 to 1 flour. Made 12 muffins. I used the same sugars as before and the same oil. I have made lots of GF foods in the past for some family members. I have never made a softer GF muffin. They all LOVED them.This is such an easy recipe to make!
Thanks for the 5 star review and glad this worked out great with the oil, sugar, and GF flour you used, and both as a bread and muffins! Great job adapting things based on your needs and what you had on hand and excellent to hear that you’ve never had a softer GF muffin!
Can I use green apples? And do I have to use sour cream? I only have whipped cream in the house…
You could use green, they wouldn’t be my favorite here for their tart level though.
Whipped cream will not work. Sour cream or thick Greek yogurt are the only options.
A little bit too much cinnamon for me, but otherwise a perfect bread. Moist and fluffy and just so full of flavor. thank you
Easy to scale back on that next time but glad it was perfect for you otherwise!
Thanks a lot for this recipe. For people interested in baking this gluten free, I’m posting my information. I used King Arthur Gluten Free Measure For Measure flour. I used extra light olive oil. I used a little less of each types of sugar. I find cinnamon too strong, so I only used half as much as in the recipe. I used non-fat plain Greek yogurt. Everything else was the same as in the recipe. I baked the bread in 12 muffin papers for around 24 minutes. It came out light and moist.
Thanks for the 5 star review and glad this came out great for you as a gluten-free muffin recipe!
I used this recipe to make carrot apple muffins for a pregnancy snack! I subbed 1 1/3c oat flour for the AP flour and used the geek yogurt. They’re delicious! Would you recommend keeping these in the fridge or on the counter in a sealed container? Thanks so much!
Thanks for the 5 star review and glad they came out great!
For me personally on the counter in a sealed container. I really don’t like chilled muffins but you could chill them if that’s your preference.
I followed the recipe exactly as is. But the bread came out very dense, not fluffy at all. Should I use more than half a tea spoon of baking powder and baking soda? I used Bob’s Red Mill brand . Same with all purpose flower.
Bob’s Red Mill GF flour? Or their AP flour?
With either type, not sure what to tell you for sure (although this is quite common with GF flour). I use King Arthur brand AP and if for some reason I can’t find that, I use Gold Medal AP.
I made the Carrot Apple bread and took it to work to celebrate returning from the Pandemic furlough. It was an absolute hit! People loved it! After the first person tried it and spread the word, it was gone in 30 minutes. My co-workers want it made weekly.
Thanks for the 5 star review and glad this was a huge hit and gone in 30 mins!
I have made this numerous times and each time it’s absolutely delicious. Perfect recipe for when you have some sour cream leftover! Quick, easy and delicious and my daughters love it too. Thank you Avery 😋
Thanks for the 5 star review and glad this is a family favorite for you all!
Do you peel the apples first?
I do yes but it’s not imperative if you want the health benefits of keeping the skins on.
Made yesterday. Not too sweet. Very moist. Mine came a little flat after it came out of the oven which is fine just not sure why it didn’t round out. A saver!
This is the easiest recipe ever; i have been making it now for about 3 years; ive always used wholewheat flour; always add 1 tbsp of flax + 1tbsp ground almonds; i just add some milk if it looks too dry; i always just use only a 1/2 cup of sugar + a 1/2 cup raisins; it has never dissappointed! thank you.
Thanks for the 5 star review and glad you’ve been making it for about 3 years! Glad to hear that WW flour, with the flax and almonds works great, too!
Second post in this carrot apple bread. Was worried that bread hadn’t risen,. Hubby and I had a slice, delicious. The only change to your recipe is that i used a substituted sweetener instead of cane sugar. Included light brown sugar. Thank you so much for sharing this bread, yum!
Ok just saw this second comment, glad to hear it tasted delicious but it’s always good to replace baking soda/powder much before their stated expiration date.
I made this carrot apple bread. I have a gas oven, so after 35 min. tent, I checked the bread 5 min. later. Seemed done, but to be sure i put back in for another 3 min. Total: 43 minutes baking time.
Looks great except the bread did not rise at all. Wonder if my baking powder or soda are getting old?
Yes re getting old, very likely.
Amazing taste and.. it’s so light!I made it with oats flour and I love it! Thank you so much!
Thanks for the 5 star review and glad it turned out amazing!
This was easily one of the best things I’ve ever made. It will definitely become a staple in my house. Incredibly easy to pull together and so so good. I love treats like banana bread and zucchini bread but I do find that one flavor tends to overpower or they can be a little dense. Not the case with this bread. So moist, fluffy, and flavorful. Not to mention my house smells amazing now!
Thanks for the 5 star review and glad that it was easily one of the best things you’ve ever made and will become a staple!
Hi thank you for this recipe. I think I must of done something wrong as my bread didn’t rise and didn’t stick together. I used whole-wheat flour, and only 1/2 cup coconut sugar.
Whole wheat flour can’t just be swapped in for all-purpose. It tends to not rise and requires more moisture to be added to the recipe.
Coconut sugar, again, cannot be swapped for granulated sugar.
If you make the recipe as written, it works beautifully.
Made this in a 9×9 square cake pan and baked for 20 minutes. It was so good, and not too sweet. We loved it!
Thanks for the 5 star review and glad it worked well in a 9×9 pan!
The recipes look wonderful! Do you know if anyone has had success using a basic gluten free flour instead of all purpose flour? Thank you.
I haven’t tried with GF flour so cannot speak from experience but I would try your normal GF flour, provided it’s a cup-for-cup style flour, and see how it goes if you’re willing to trial it. Please LMK if you do!
I made it using gf flour! It was delish! I baked it about 42 minutes and it turned out perfect.
Glad it worked out perfectly with GF flour! Thanks for sharing that!
It was divine !! I will make it again and again!But, how can I make it a tad less sweet for someone whowho doesn’t eat many sweets?
Thanks for the 5 star review and glad you loved it! To reduce the overall sweetness you could use a tarter apple (green variety) and take the brown sugar down to 1/4 or 1/3 cup. I
What a great carrot bread recipe! I made it in a square pan so I only had to bake for 35 mins. It came out soft on the inside and buttery flaky on the outside! I LOVED the addition of apples and it was so easy to make especially since carrots and apples are things that are always in my house.
Great idea to bake it in a square pan which yes would cut down on the baking time. Glad you loved the apple combo with the carrots and that you always have them both on hand!
Jane I’m glad I saw your post! I was going to ask TBE same questions. Like you I nearly always have apples and carrots. Thanks Averie for another great dessert.
Delicious, moist bread! I followed the recipe exactly and wouldn’t change a thing! So easy and so good!! Thank you for a wonderful recipe! This is a definite keeper!!
Thanks for the 5 star review and glad this was perfect and you wouldn’t change a thing!
I made this today in small loaf pans. I had five loaves and they baked about 30 minutes. Topped them with a cream cheese glaze. They are delicious. Thanks for this recipe
Thanks for the 5 star review and glad this turned out great as mini loaves! I love mini loaves, so fun to make and give as a little gift to someone.
Made this for the first time today, and it sure won’t be the last! I made it into muffins rather than a bread as I wanted to freeze muffins for an upcoming weekend trip. My husband loves carrot cake so I knew he’d like these and he did. Thanks for a great recipe, can’t wait to try more!
Thanks for the five star review and glad you’ll make this again! Great that it turned out well as muffins for you.
This recipe is fantastic! I made it exactly as described and my family ate the entire loaf within minutes. I’m not much of a baker and I’m normally left disappointed with what comes out of the oven, but not this one. I’m excited to experiment with some of the variations that people left in the comments and see how it comes out. Thank you for this recipe and for using ingredients that are easy to find.
Thanks for the five star review and I’m glad that your family devoured the whole loaf within minutes!
Incredibly good quick bread and so cheap to make! No complicated ingredients.
Thanks for the five star review and I’m glad you appreciate the speed of the bread and the easy ingredients – that’s one of my goals always!
This is the best carrot bread I’ve ever made! I didn’t have sour cream, or yogurt, so I subbed same amount mashed bananas and omitted the white sugar. Turned out very tender and fluffy. It’s a keeper!
Thanks for the 5 star review and glad it’s the best carrot bread you’ve ever made!
Thanks for leaving the tip about subbing the sour cream with banana, I’m going to try that! I made the recipe yesterday exactly as the directions described and it was SO GOOD, it didn’t last long in our house :p . I’m going to try making it again today using the banana to see how it comes out :) .
Decided to make this late at night on a weekday. Prep time was a bit longer than noted but it could be because it was my first attempt. I only use the recommended amount of brown sugar and left out the granulated sugar and it was still quite sweet (which is good or bad depending on who you ask!). I’m going to attempt it again using a deeper pan, doubling the recipe and maybe adding some nuts and more fruits. Thank you for a simple and easy to follow recipe and all the little details (like bringing your egg and yogurt to temperature, etc.) that help amateur bakers perfect their skills. :)
Yes prep times vary based on experience. I am sure you will get faster with practice. Glad you will make it again!
Do you have the nutritional information?
Coming in the next few weeks. I am updating all 3000 of my recipes to include stats. Big job :)
Beautiful recipe! Made a double batch today (first time making this recipe) and baked in 3 slightly smaller loaf tins (I believe 8×3.5). So delicious! I subbed buttermilk in because I didn’t have sour cream or yoghurt, still turned out super fluffy, moist and flavour packed! 2 loads in the freezer and 1 on the go. Thanks so much!!
Thanks for the 5 star review and glad you were able to make a double batch of this today and have a freezer stash waiting for you now!
Great to heart that buttermilk worked just fine rather than sour cream or yogurt!
OMG!! This apple carrots bread is so yummy. I made several and each time the next is better than the last. It is so moist and easy to make.Great for the holidays and or anytime. 5 stars for sure.
Thanks for the 5 star review and glad you love the bread!
Can I double the recipe and bake in a bundt pan?
I am not 100% sure since I have only done it as a loaf but I think that would be fine.
Jessica — Did it work out ok in a bundt pan?
I doubled and put it in a bud to pan for two hours it came out beautiful but a little dry for my liking. Maybe an hour and a half would’ve been fine.
Yes I am thinking 2 hours was too long. In a Bundt, it really shouldn’t take ‘that’ much longer than baking it in a loaf pan. I would say 50-ish minutes for most Bundts, sometimes much less.
I doubled the recipe and omitted the granulated sugar entirely. Baked it for 40mins and it came out moist and fluffy. It wasn’t very sweet though which was great for the kids but if I make it again just for the adults, I’ll add some granulated sugar.
This is one of my very favourite bread recipes — it always hits the spot with the tender, moist texture and delicious spices. I sometimes like to turn it into muffins and add sultanas. Thanks for such a delicious and easy recipe!
Thanks for the 5 star review and glad it’s one of your fave bread recipes and that you’ve been able to make it into muffins as well!
delicious. It is light but very moist. I sawed it to cut it so as not to compress it. Didn’t have oil so I used butter. I always have carrots on hand…. the small snack size.. I am trying not to eat it all myself. I just can’t say enough” how good this is”. thanks.
Thanks for the 5 star review and glad this turned out delicious for you! Glad to know butter worked just fine in place of oil.
This bread is really good. It’s fairly easy to make and the ingredients are ones that I almost always have on hand. Made a bunch of loaves for our churches welcome bags and came home and made a loaf for myself
Thanks for the 5 star review and glad you enjoyed it!
My 2 year old grandson will not eat anything, except Cheese.😢 So we are trying to disguise vegetables and fruits into his food. This is a definite WINNER! He will eat this with a big grin and say “yummy”! He also loves the Banana with cream cheese bread. My 9 month old granddaughter loves them too, but she eats everything😄 I want to Thank You for your Bread Recipes. They are easy to make and really delicious! Which leaves me more time to play with my grandchildren😊
Thanks for the 5 star review and glad this is something your grandson will eat and that you are enjoying my recipes!
I used this recipe as a jumping-off point for “Moroccan spiced” hors d’oeuvres cookies. They were yummy, and I’m indebted to you.
Thanks for the 5 star review and glad this recipe helped you out for your cookies!
I substituted almond flour for flour?
It was very tasty but fell apart
Yes because almond flour has no gluten and would not bind the bread together which is what you experienced.
I’m Wanting to use almond flour instead. How would you recommend switching for this recipe?
The recipe is written for all-purpose and I have no idea what to suggest without trialing it. You could start doing your own tests and see how it works.
This bread is so so good. Even better the second day somehow, ha!
Thanks for the five star review and I totally agree that it does get better the second day. The flavors Mary better and I feel like it’s even moister and softer.
Amazing bread! Huge hit for the family. Definitely check it at 35 minutes. Mine was done by then and I am in the jungles of Peru with a small gas stove.
Thanks for the five star review and I’m glad it turned out amazing for you in the Peruvian jungle!
Came out awesome! Thanks for the recipe!
Thanks for the five star review and I’m glad it came out awesome!
Is it okay to leave out the nutmeg?
yes
I loved this. I added a handful of raisins and some chopped nuts nuts on top. Delicious!
Thanks for the five star review and I’m glad it was delicious!
Delicious recipe! I left the recipe as-is, but made them as muffins… baked at 325* for 25 min (my oven cooks faster/hotter). They turned out great! Perfect easy breakfast.
I’m glad that the recipe turned out great for you as muffins. And even better, you know your own oven and that it runs hot and that you make adjustments. I wish everyone did that!
I have made this exact recipe many times and is perfect every time. I have 2 loaves in the oven now. Never goes to waste. Best yet! Thank you!
Thanks for the 5 star review and glad this is perfect every time!
do you have to use coconut butter? can you use regular butter?
There is no coconut butter here, it’s coconut oil. And you can use one of the alternate oils listed in the ingredients section.
This bread is to die for. Everyone’s new favorite. So moist and yummy.
Thanks for the five star review and I’m glad it’s everyone’s new favorite!
Amazing and so moist! Kids and adults both loved them! Thank you so much for the recipe!
Glad it was loved by everyone!
Could I substitute the sour cream for buttermilk in this recipe? If not, what would be a good substitution? Thanks!!
I think buttermilk would water down the batter so I wouldn’t do that unless you want to tinker around with adding more flour and baking soda/powder.
You could try Greek yogurt but I would not make substitutions to this recipe personally.
Hi, I was wondering how much weighs one slice of bread, approximately, thank you very much.It’s delicious !
Not sure. You’d have to put a slice on a food scale and weigh it.
I think I am going to try this!! Sounds Yummy !
My children and I have now made this about (umm) 7 times in the past 3 weeks.It is ABSOLUTELY delicious. We now love carrot bread.I never seem to have apples on hand at the time, so we just double the carrots.Thank you for sharing this recipe. 10 stars.
Thanks for the five star review and I’m glad that you have made this 7 times in 3 weeks! Clearly it’s a hit for you and glad you would give it 10 stars!
Looks delicious and making it today
Great and hope you enjoy it!
Even though I changed some of the ingridients, it turned out very, very good!
Thanks for the five star review and I’m glad that it turned out very well for you!
The taste of this bread is very good, but it came out more as a pudding for me. It did not rise very much, was quite dense and pudding like in texture. I followed the recipe exactly. I should have gone with my baker’s instinct and added another egg, and 1 more cup of flour. I might try that next time, I really enjoyed the flavour.
All fruit/vegetables vary in their moisture content and it sounds like yours were very moist given the results you describe. More flour would have likely helped as you said but honestly this is a very popular recipe for me and I don’t have issues with people having trouble with it – sorry that you did.
This is a great recipe and so easy. Had problems keeping my husband from eating it all in one sitting.
Thanks for the five star review and that’s a sign of success when you have to prevent somebody from trying to eat it all in one sitting!
Could I substitute whole wheat flour for the white flour? Your recipe sounds delicious, thank you for sharing.
Not entirely sure but my answer off the cuff would be no, just make it as is, because that way it will for sure turn out delicious.
I used all purpose flour and it was fine, I’m sure it was just as delicious
Really good quick bread with less guilt unless you consume the whole load in one sitting which s very tempting to do!
Lol! Thanks for the five star review and I’m glad this hit the spot!
Phenomenal recipe! I’ve made it 4 times since Thanksgiving! Very easy and super yummy’ perfect holiday bread. I’ve made it in a loaf pan and a square cake pan and timing is pretty well the same. Used canola oil, two gala apples and one carrot which seems to work perfect!
Glad this has been a repeated favorite for you and good to know both a loaf pan and square cake pan have worked well!
S,o when the recipe calls for coconut oil in the liquid form, does that mean to measure 1/3 cup of coconut oil and melt and use it…or does it mean to melt enough coconut oil to amount to 1/3 cup? I’m thinking this would be two different measurements, but maybe I’m mistaken and 1/3 cup of coconut oil is 1/3 cup, no matter its original form.
1/3 cup once it’s in liquid form
Hey Averie!
I’m going to try it now but I don’t have apples, so can I add more carrots instead?
I have only made it as written so cannot say for absolute sure how that will work out although my guess is fine.
Would you do anything different to make this recipe into muffins?
No probably not. Others have used this recipe for muffins if you read the comments.
Just made this, but had to improvise the recipe. My son ate my apples, so I used pumpkin butter instead. Wonderful!!. Definitely a keeper. And I added walnuts. Thank you.
Thanks for the five star review and glad this was great with your improvs!
I think some nuts would add a nice crunch. How much walnuts did you use?
Would you do this in a crock pot? My oven broke :(
Personally no, but you could try and see what happens.
I absolutely love this loaf. I have made it too many times to count since I found it here. I have made it as written, I’ve used some whole wheat flour, I made it with both sour cream and yogurt and each and every time it turns out great. It is so simple and so delicious. This recipe will be a go to for me for many years.
Thanks for the five star review and I’m glad to hear that all the variations that you’ve made have worked out great and that you’ll be making this for years to come!
Yummmmm! I love this bread. It’s so nice and moist. I actually didn’t even measure the apples and carrots, just eyeballed it, and it was perfect. I used organic unbleached sugar and that was fine, too.
Thanks for the 5 star review and glad the eyeball method worked great!
I made it and all loved it! My changes were; 1/4 cup of brown sugar only, no white sugar. Buttermilk in place of yogurt/ sour cream (I didn’t have any). My bake time was 25 mins. Topped with a lite powedered sugar frosting.
Thanks for the 5 star review and glad it came out great for you!
Hi, can i use only baking powder in this recipe pls?
You can try but I don’t know if it will rise well or not with just baking powder alone, and no baking soda.
Best sweet bread recipe I’ve had. Tried it with both sour cream and Greek yogurt, tastes fantastic both ways. I have to double the recipe because my dad and brother love it and while our loaf lasts 2-3 days, they can finish one in an evening – and if any happens to be leftover it makes a great breakfast.Oh, I also tried substitutions to make a gluten, sugar, and dairy free version for my mom (different flour, a ton of honey, and soy yogurt) and cooked it as a cake for her birthday and it was still good.
Thanks for the 5 star review and glad you think it’s the best sweet bread recipe you’ve tried! Also great to hear you made it GF, DF, and SF.
I just made some last minute today and excluded the clove. I used coconut oil! This came out very moist inside and the perfect amount of crisp on the outside. Sooo good! and smells great! Thanks so much! I’ll be trying your other stuff!
Thanks for the 5 star review and glad this worked out great for you!
Wonderfully sweet and flavorful. Used half sugar, and added flax for fiber. Delish
Glad you enjoyed the bread and that the flax worked out well!
Absolutely delicious! I used a medium sized honey crisp apple. Very moist and so easy to make. Highly recommend.
Thanks for the 5 star review and glad you loved it!
This is SO good!!! I rarely comment, but I felt I had to on this one! I followed the recipe exactly and my husband and I both loved it (and he picks everything apart lol). This is definitely a keeper. Thanks for sharing :)
Thanks for the 5 star review and glad your husband approved, too!
I just made these as muffins and baked them for 25 minutes. They are perfect! Delicious and moist!
Thanks for the 5 star review and glad you loved these!
Any idea if this could work with buckwheat flour?
I have no idea because I’ve only made with AP.
Delicious!! Recipe was easy to make; this will become a regular item in our house now. I used lemon flavoured greek yogurt, as that is what I had on hand, and followed the recipe exactly as written. E
Thanks for trying the recipe and glad you loved it and that it will become a regular item!
This is delicious!. Wonderful flavor and super moist. SO Easy,(yes, I used the box grater, preferable to cleaning the food processor) :) I plan on making this often.
Thanks for trying the recipe and I’m glad it was a hit that you will make often! Yes to the box grater :)
Hey Averie, made this bread today and it turned out super soft and moist. Absolutely delicious. My 3 yr old son loved it. I used whole wheat flour instead of all purpose flour. As sweetener added 1/4th honey since I didn’t have brown sugar…. Result was amazing. Thanks for such simple n easy recipe.
Thanks for letting me know that this turned out great for you with whole wheat flour and honey!
I’m going to make this today although I’m surprised at the ratio of flour to sugar for a bread. Had I not read the reviews, I would not have considered making it for that reason!
I was wondering if gluten-free flour could be substituted in this recipe?
Perhaps but I have only made the recipe as written so can’t comment on how it will go if you change it.
Thank you for this recipe!! It is so moist and easy to make will save it in my recipe box. The only change I made was I omitted the granulated sugar so my toddler can eat it, and I added half a cup of chopped walnuts! (Oh and I also substituted plain whole milk yogurt since I didn’t have sour cream on hand). Baked 45 minutes and it came out perfect!
Glad it came out perfectly for you, even without the granulated sugar!
I love this! I am writing vegetarian recipe round ups on my blog in 2018 (to encourage people to try meatless monday) and would love to feature you. You can check out my blog (for beginner environmentalists) at sunshineguerrilla.com. Is it alright if I share this link to your recipe?
As long as you are just linking back to my site and not reprinting anything, that is fine. Thanks for asking.
I made this for new years breakfast. I omitted the granulated sugar and just used 1/4 cup brown sugar. I also pureed the carrot and apple and folded it in. Absolutely amazing!!
Glad everything worked out great for you!
Could you substitute “soured” almond milk for sour cream for a dairy free alternative?
Not sure, I’ve only made it the way the recipe is written. But my guess it that it will probably be okay but I can’t say for sure.
Enjoyed with my coffee and I didn’t put icing on it
Glad you’re enjoying it!
Made this bread with my toddler after Apple picking and we almost ate the whole thing in one day!! Delicious!!
I’d like to make it for his preschool, do you think it would work to bake as mini muffins?
I haven’t personally baked it that way but I am pretty sure there are older comments that people have done so successfully. I think you will be fine. Enjoy!
Hi Averie,
Your blog and recipes are amazing! I go straight to you for eats and have yet to disappoint. I am a busy wife, mom of four, and nurse, so the quick, easy, and delicious recipes are such a blessing. Thank you from British Columbia!
Giselle
Thank you so much for the compliments and everything you are – wife, mom of 4, nurse, trying to do it all – this is who my recipes are made for and what I attempt to create when I write them. Do-able, satisfying, quick, easy, great results. Thank you for following!
I’m hoping to try this but wondering how much almond flour to substitute for regular flour?
I would not use almond flour in this recipe and would make the recipe as written so it works out. Almond flour will just produce a dense, semi-wet soggy loaf of something that won’t be good at all, in my best guesstimate. The recipe is perfect as written!
I made it to try and get my toddler to “secretly” eat more veggies, but I ended up eating nearly half the loaf myself before it was even cooled. LOL. It’s so good! I can’t control myself. Thank you for the recipe! This will be a go-to recipe forever. The toddler and husband also approve!
Glad this will be a forever go-to recipe for you! Glad the whole family loves it!
Thanks so much for sharing this recipe. I made this recipe last year, and it was an absolute hit with everyone I shared it with! Unfortunately, I’m allergic to gluten now and can no longer use regular flour. Can I substitute the regular flour for gluten free flour? If so, is there any particular brand you suggest? Thanking you in advance.
I would try one of the Cup 4 Cup style brands. There are a ton of GF flours on the market – I would use something that’s intended for all-purpose baking that’s a 1:1 ratio to regular AP-flour. LMK how it goes!
This tasted so amazing! I substituted the flour for oats which I blended beforehand, and used half a cup of xylitol and a teaspoon of honey instead of sugar. It was so good that me and my friend nearly ate the whole thing in one go! Many many thanks for the recipe.
Thanks for trying the recipe and I’m glad it came out great for you!
I have made this bread probably 20 times (no lie!) and always love it. I printed out the recipe and was in a hurry and read it as 2 tsp’s of nutmeg – and didn’t think “Oh this might be a bit much” – I just measured it out, made it and moved on. Well I Just tasted it and it’s SO STRONG with Nutmeg! Like unless you absolutely love nutmeg, you can’t eat it lol. Ooops. I went back and saw the recipe now and see it was only 1/2 tsp of nutmeg. Grrrrrr!
Instead of eggs what can I use? I’m a vegetarian.
Not sure…
Can I use whole wheat flour instead of all purpose flour? If yes, would it be the same measurement?
I would make the recipe as written at least once and then start experimenting on your own. I personally wouldn’t use w.w. flour instead of AP and I am guessing the measurements won’t be the same.
This was delicious. Thank you.
Glad you enjoyed it!
I’v tried this apple carrot bread at least twice before and loved it, made it again today and i thought it would be nice to thank you for such an amazing and easy recipe.. so thank You.
Thanks for trying the recipe and I’m glad it comes out great for you and is a fave! Thanks for letting me know!
Made this today and the house smelled divine. The loaf turned out to be pretty delicious however mine baked in just 30 minutes. Isn’t it too quick for a quick bread?
All ovens and ingredients are different and vary. As long as it was cooked through and delicious, you baked it long enough.
Made this today!:D Substituted white flour with oat flour made from grinding the oats in a bullet used yogurt and even added a few sliced almonds and blueberries! Yummy! I didnt use as much sugar a spoon (tbsp) and one spoon of sugar still delicious!!
Thanks for trying the recipe and I’m glad it came out great for you! Glad all your swaps worked well and it was delish!
I made this – turned out amazing! I subbed oat flour and honey instead of sugar. Next time I will try to sub applesauce for the oil and cut down the amount of sugar. Howl fully it’ll turn out just as great!
Thanks for trying the recipe and I’m glad it came out great for you even with substitutions!
I made this came out so good. My 9 year old raved about it. Making a second one now.
Thanks for trying the recipe and I’m glad it came out great for you!
First of all I have to tell you I was so excited to find this recipe! I needed to use up some apples and carrots – but not a lot carrot and apple recipes out there! Made them tonight – THESE ARE GREAT! I did spread them over a 12 cup muffin tin – took about 25 minutes in my oven to bake. I also messed up and mixed all of the ingredients together (I knew to do the carrots and apples last tho!) But flour, eggs – everything all in at once! LOL – OOPS! Turned out just fine tho! And I didn’t dirty up a second bowl. :) The only things I did differently: used vanilla greek yogurt (needed to use up), applesauce instead of oil, and my secret ingredient… a dash of clove! Anything that has cinnamon in it I ALWAYS add a dash of clove! Will make again – thanks so much for this one! Now if I could only figure out how to add oats into it for more fiber! :)
I love cloves, too. Glad that the one bowl mixing situation worked for you and that they came out great as muffins, too!
I made muffins using this recipe, they were very moist and delicious. Adding to my baking rotation!
Thanks for trying the recipe and glad it came out great for you as muffins! And that it’s going into baking rotation!
Hi! This looks so good! I can’t have dairy, any suggestions on what I could use instead of sour cream or Greek yogurt?
You could possibly try a vegan sour cream or even a thick coconut milk based yogurt. There are so many options out there for vegans these days with mock dairy you should be fine.
Just had to drop you a line to let you know what a hit your apple carrot loaf is with my whole family! My little guy is very picky and to be able to add veggies and fruit to something he loves is such a bonus! Thank you! We’ve made it many times and it’s asked for over and over! I do have to tell you we are trying to eat better and cut out some of our white sugar and flour intake so I did replace it with unsweetened applesauce and whole wheat flour but still tastes incredible! Cheers!
Thanks for trying the recipe and I’m glad it came out great for you! And good to know the applesauce and WW flour worked!
Yummy.thanks very much for this receipe.made it today and its delicious and very easy to make with such simple ingredients(and not much dishes to clean after,only 1bowl).I used vegetable oil and baked in a round pan on a baking paper like a cake.it took 45mins to cook and it cooked perfectly in the middle as well( so I didn’t even had to put foil at the 35mins baking).Next time I think I will try adding some sultanas and wallnuts,I think it will taste good.Sure I’ll try it again and again and again ……
Thanks for trying the recipe and I’m glad it came out great for you! I bet it looks great as a cake shape!
Wow! Spectacular recipe! New favorite that will bein rotation a lot!
Thanks for trying the recipe and I’m glad it came out great for you!
I have made your recipe twice. Once as loaf for art club, it was delicious. I also made it for guests as breakfast muffins. Set timer for 30 minutes than possibly additional time depending on your oven. Makes 11 muffins. Thank you for your easy, yummy recipe.
Thanks for trying the recipe and I’m glad it came out great for you! Both as a loaf and muffins!
I made this today and it is great. It makes a very small loaf however. I only had a jumbo egg and I think it was runnier than intended but it is still delicious. I will definitely make it again. I used half coconut oil and half olive because I didn’t have enough coconut, but it still turned out fine. I will try more of your recipes as it is rare for a recipe to turn out as it is supposed to do. Thank you very much.
Yes a jumbo egg is nearly twice the volume of a large egg so I’m glad it still baked fine for you and you enjoyed it.
Holy smokes! This was so good! I subbed the white flour for 1 cup of spelt flour, and it was still delicious. Will be making this again in the future…and by the future I mean today :)
Thanks for trying the recipe and I’m glad it came out great for you! Glad you’re going to make it again today!
All of my favorite recipes come from from your blog. I love playing around with new recipes and like how I can sub things in if I don’t have 100% of the ingredients. Thanks for being my reliable, go to gal when I need something amazing!
Thanks for the high praise and glad my site has lots of your favorites and that my recipes are reliable and amazing for you!
Hi,so excited to make the carrot apple bread. I don’t have any coconut oil and would prefer to use butter over vegetable oil but how much do you recommend?
I doubled this carrot-apple bread recipe & baked it in a bundt pan (took it back to its cake roots :-D ) and used white whole wheat flour and coconut sugar and honey. It was delicious! Everyone loved it! So flavorful! Thanks for this!
Thanks for trying the recipe and I’m glad it came out great for you as a bundt!
Can you make muffins with this recipe or does it need to be in loaf pan so it cooks longer, to cook the carrots ?
I’ve never tried it as muffins so can’t say for sure but I think you’d be fine. However I can’t speak from experience.
I made this tonight. It is fabulous. Thanks for the recipe.
Thanks for trying the recipe and I’m glad it came out great for you!
Hi, this recipe looks fab. I have recently been making recipes using light white spelt flour, what are your thoughts on using this in your recipe? I can’t seem to source almond flour here in the UK.
I have only just subscribed to your blog. I can’t wait to try out some recipes!
Thanks
This recipe doesn’t call for almond or spelt flour – it calls for all-purpose. I would stick with that for the best results.
I made this loaf this morning…it is so moist & delicious. I was looking for a recipe that my mom would like and I know she will love it. It’s not too sweet.
I will confess to doing something a little different…I added in some orange zest and instead of a loaf I used the square muffin tins. Baked for around 22 minutes. Turned out perfect.
Thank you for a wonderful recipe & I plan to try more on your site!!
Thanks for trying the recipe and I’m glad it came out great for you! Orange zest would be great and glad the muffins came out well. LMK what else you make!
I exactly doubled this recipe, but on the second go round, i substituted finely chopped strawberries for the apples, and substituted 1 tsp of lemon extract for 1 tsp of vanilla. Was fantastic!!!
Thanks for trying the bread recipe and I’m glad it came out great for you with the strawberries and lemon extract! Sounds delicious!
When I saw this recipe and then viewed the comments it was a must that I tried it. So as I was eating my daily oatmeal I was baking inbetween bites!! Lol… It’s cooling as we speak and it’s always so difficult to let something cool, I sliced a little corner and blew on it and chomped it down! It is amazingly! It has great flavor, so moist!! Thank you for sharing your greatness. I am a picky foodie! This recipe is on repeat!
Thanks for trying the recipe and I’m glad it came out great for you! And I am a VERY picky person after blogging about food fulltime for 7 years and 2 cookbooks…so I can relate!
My daughter and I made this today and I’m so glad we did! So much flavor packed in this moist bread. We doubled it and put it in a bunt pan. We also added raisins (1/4 C and I substituted gluten free all purpose flour in equal amounts. What a great recipe! Thank you for sharing this!
Thanks for trying the recipe and I’m glad it came out great for you! I love the idea of doubling the recipe for a Bundt and that you added raisins (I love them, most people I find don’t so I don’t blog about them much) and so cool it worked great with GF flour!
I have made this recipe several times now–exactly as is and with the addition of raisins and replacing 1/4 cup of flower with 1/4 cup of ground flax seed. It is wonderful either way. It is always a hit and easy to whip up within minutes. Thank you!
Thanks for trying the recipe and I’m glad it comes out great for you with the raisins and flax!
Just made this and it’s delicious!! I love the combination of carrots and apples! thanks for another great recipe as always!!
Thanks for trying the recipe and I’m glad it came out great for you!
I just wanted to let you know I LOVE this recipe! I tried making it with my daycare children and they all loved it and asked for seconds. When I do my monthly menus for my daycare it is always requested and I have even directed some of my daycare stents to your site as their kids are requesting it at home as well.
Glad it was a hit with the kids and that it’s always on the monthly menus!
This was absolutely delicious. I did use coconut sugar instead as my brown sugar was hard as a rock. Thanks for sharing this recipe with us. :)
Thanks for trying the recipe and glad it came out great for you!
The bread was delicious, but the coconut oil was just a bit too much. Next time I make it I’ll do half the oil or maybe substitute it with applesauce and try it that way. Thanks for sharing the recipe.
Some people are more sensitive to the taste of coconut oil than others, and some brands are much more pronounced. You can always use canola oil next time if you prefer. Glad you thought the bread was delicious!
I am just making this loaf for the second time. It really is delicious and moist and lovely to have a slice with a cup of tea in the afternoon. I agree about the smaller size pan and this time around I am adding walnuts just because I want to.. ?. Great recipe and thank you Averie.
Thanks for trying the recipe and I’m glad it came out great for you!
So I made this delicious bread and all I can say is why didn’t I make two. My family loved it. The only thing that I would like to have is the nutritional facts. If it’s possible can you please email me the facts? Thank you so much for sharing.
Thanks for trying the recipe and glad it came out great for you! I don’t have nutritional stats but I gave links in this post to online calculators for such things if you want to check it out. https://www.averiecooks.com/faq
I read this and just had to try it!! I didn’t have all the ingredients so I improvised (my kids would say “experimented” Lol) …maple syrup instead of white sugar, Greek yoghurt like you suggested, didn’t have quite enough vanilla :( but I added a bit of ground ginger, 1/4 cup of shredded coconut and chopped a handful of dates…. I think this will become a lunchbox staple!! Thanks so much!! Cass xx
Thanks for trying the recipe and glad it came out great for you despite the tweaks you made, which sound perfect! Ginger and dates are favorites of mine and I bet were great with the carrots and apples!
Wow another Pinterest hit!! This bread is delicious as is!! I made a couple of loaves, one with raisins & nuts, all came out perfectly scrumptious. I will continue to bake this recipe for years & years. Thank You!!
Thanks for trying the recipe and glad it came out great for you! Glad it’ll be on your rotation for years and years!
I just made this bread today, following the recipe exactly and it was delicious! I typically do not like baked apples, like in apple pie, but the apples in this recipe give the bread sweetness, but pretty much melt away that you don’t get chucks of apples. It is just the perfect amount of sweetness. Thanks for the recipe.
I agree the apples sort of melt away in terms of the texture (because they’re grated, not sliced or diced) but you get the flavor and the moisture. Thanks for trying the recipe and glad it came out great for you!
I made it yesterday and what can I say? Quick, no mixer, delicious – I love your recipes, Averie :)
Can this be baked without egg. Else can you suggest an alternative.
Haven’t tried the recipe any way other than I wrote it so can’t speak to substitutions.
Hi There!
I was wondering if t was possible to add half a cup of oats to this recipe or would that make the bread too dry? Is there a way where I can balance out the flour and still add some oats? I was not sure if you had an oatmeal quick bread recipe. I didn’t see one but wanted to double check on both questions :) thanks! Hope to hear from you soon! I have been eyeing this bread recipe like crazy and was hoping to make it tomorrow!
I’ve only made the recipe the way I wrote it so can’t really give substitution advice that I know will work for sure. You’ll have to play around with things on your own.
I have these oatmeal muffins https://www.averiecooks.com/2015/01/skinny-oatmeal-brown-sugar-muffins.html and https://www.averiecooks.com/2014/04/oatmeal-and-chocolate-chip-trail-mix-vegan-muffins.html
You could possibly bake them as loaves rather than muffins but I haven’t tried that way. Good luck!
Could you use applesauce? Or would that be way too soggy?
Applesauce as opposed to grated apples I’m assuming? I haven’t tried it that way and it will add more moisture to the batter so you’d have to adjust the flour and possibly then the leaveners to compensate for the wetter batter.
Thanks for the quick answer! I think I’ll give it a shot…but may add just two tablespoons.
LMK how it goes!
Hi Katie – I have A LOT of applesauce and am scouring the comments to see if anyone has successfully substituted applesauce for the grated apples. Did you end up trying this and if so, how did it turn out? I’m trying to get creative to feed my super particular children! Thanks in advance! – Claire
If I sub coconut flour for my gluten free friend will it turn out as delicious?
No, you cannot use JUST coconut flour. That won’t work. I recommend a GF baking blend, i.e. Pamela’s, Bob’s Red Mill, etc. rather than a single flour and coconut flour would not be the one to use! It will turn the dough to glue.
Hi Averie! Thanks for posting this recipe. I know you prefer that people attempt the recipe as written, but I just made one substitution that worked well fir my purposes. I was excited to make this for a camping trip, but am without a car and didn’t have an egg. I would have asked a neighbor, but it’s my day off, so I imagined no one would be home. I wound up subbing half a banana for the egg in this recipe. This definitely makes the bread sweet, and less “carrot-cake-like,” but i was looking for a breakfast bread anyway, so this works! I guess that just means I’ll have to try the recipe “your way” before apple season is over. :-) Thanks again!
Thanks for trying the recipe and I’m glad it came out great for you! Glad the banana worked out and I have so many version of banana-carrot, banana-apple, carrot-zucchini, zucchini-banana…I have intermingled all my quickbreads over the years and things usually seem to work out :)
Averie, I had to come back here to tell you how much my family and I LOVE this bread! Lovely texture and perfect flavor. It is going in the permanent repeats file. :) I did use the 8×4 loaf pan and it was perfectly done in 55 minutes. Thanks for the awesome recipe!
Thanks for trying the recipe and I’m glad it came out great for you and that you and your whole family just love it! And that it’s going into the permanent repeats file. :)
The carrot apple bread looks delicious!! I was wanting to make this in individual loaf pans for gifts How much batter would you recommend for the smaller pans?
It’s really hard to say but I never fill pans more than 2/3 full. Sometimes just half full, depends on the batter, how tall you want the loaves, etc. Enjoy!
I just made these with a few adjustments and they were delicious! I didn’t have any brown sugar or vanilla, so I used the 1/4 c granulated sugar as called for plus an additional 1/3 cup granulated sugar + 2T maple syrup. They were SO good! I left my apples in small chunks because I prefer the texture and used about a cup, a whole medium honeycrisp. I also didn’t have a loaf pan (was baking at the boyfriend’s house!) so I made this recipe in a cafe muffin tin. It made 6 cafe-size muffins, baked at 350 for 25 minutes. YUM! Thanks for sharing!
Thanks for trying the recipe and I’m glad it came out great for you! Glad the tweaks you made worked out and you’re super pleased! And you’re resourceful in the kitchen, i.e. no brown sugar, no bread pan, etc. but it all worked out!
Hands down one of the best sweet bread recipes!! Simple to make but takes time with grating the apple and carrots but worth every minute in the end!
Since making this the first time I have added raisins and pecans because I like the crunch from the nuts. You are correct in that you have to test it to make sure it is done. The batter is very wet. THANK YOU!!
Thanks for trying the recipe and I’m glad it came out great for you!
Can I substitute regular yogurt instead of greek?
No, it’s too thin and runny and the batter will get too watered down.
My husband and step son loved this bread. They loved the taste and it was moist. Therefore, it is a hit and it is a recipe that I will make again. I did use greek yogurt and even lowered the sugar content. Thanks.
Thanks for trying the recipe and I’m glad it came out great for you! Glad it’s a winner with the family, too!
can I use garbanzo bean flour for the pumpkin apple cake and with reading will it rise
No that substitution will not work.
This recipe looks amazing. My son has ana egg allergy- do you think I could substitute applesauce for the egg?
Hmmm, I haven’t tried it and so cannot say for sure. I am sort of thinking no only because the apples AND the carrots are so juicy, to then add more liquid with applesauce, seems like it may not bind together. But you never know til you try! You’ll likely need to add more flour.
Hi Averie,
I’ve followed your blog for awhile and tried a few of your recipes and so far they’ve worked out well! I made this bread last week for the first time and made 2 more batches since then. it’s so good! and we love that there’s no butter :) we also add some raisins to it, and it’s just like eating carrot cake!
Thanks for trying the recipe and I’m glad it came out great for you! And that the others you’ve made have been great, too! I personally love raisins in carrot cake but so many people are anti-raisin that I leave them out if I’m cooking for my blog :)
Delicious! I made them as muffins so I could add pecans to some for my husband. Baked at 350F for 25 minutes. SO GOOD!
Thanks for trying the recipe and I’m glad it came out great for you as muffins!
Hi Averie,
Made this this morning, the house smelled awesome, the bread tastes great… It just didn’t come out in a loaf, totally fell apart. I followed everything exactly (used plain Greek yogurt) but just used regular cooking spray, not floured. Would that make that much of a difference? Also, how much should it rise? It didn’t appear to rise a whole lot but your pictures didn’t look like it was too much thicker than mine.
Anyway, regardless of my presentation, it tastes awesome and I’m okay eating it by the spoonful out of a bowl :)
I don’t think it was the cooking spray…two things, a loaf that falls apart and that doesn’t rise much indicates something wrong w/ the flour and/or baking soda/powder. I swear by King Arthur flour over all other brands b/c the results speak for themselves. Possibly you had really juicy apples/carrots and they needed a bit more flour to help bind the loaf together and with other brands of flour, you could need even more b/c King Arthur has more gluten than other brands so does a better job of binding things. Also if your baking soda/powder are older than 4-5 months old, I would replace and start new with those. Glad the taste is great and I bet an additional 1/4 cup of flour and brand new leaveners and you’ll be in business!
I only have 100% stone ground whole wheat flour and I just baked this and it came out GREAT!
***It’s important for whole wheat batter to sit for AT LEAST 10 minutes before you bake it.*** It’s also pertinent to follow the directions completely even if you are making substitutions. These directions are very clear and helpful. Thanks for this yummy recipe!
Thanks for trying the recipe and I’m glad it came out great for you even with 100% whole wheat flour. Yes, whole wheat flour absorbs (and needs) so much more moisture to rise well and letting the batter rest was a good call. Thanks for the compliments on how my directions are written – I appreciate it!
Hi Averie! I love love love your website and your logo. How cute! We are still working on a unique logo for our page, but we are newbies compared to you. =) I’m going to be trying this recipe for sure. It’s great for me to have something to send with my husband for a mid-morning snack. We do green smoothies in the morning, but as a man he says he “needs something more” haha So this will be perfect! Thanks!
I made this last night and it turned out SO WELL. First time baking with coconut oil and it was absolutely delicious! :)
Thanks for trying the recipe and I’m glad it came out great for you! And now your eyes are opened to the beauty of baking with coconut oil!
This recipe looks great! Unfortunately though I’m lactose intolerant. Do you have any suggestions for a non-dairy substitute for sour cream/greek yogurt? I can’t stand the taste of soy and coconut yogurts because they’re so sweet, so i’m hesitant to try those. Thank you!
There are a lot of non-dairy yogurts/sour creams on the market and I think you’d just have to experiment with what you prefer from a taste perspective since you seem to have strong opinions already…so I wouldn’t want to steer you into one that didn’t meet your expectations. But start trying, and see what you come up with!
Just wanted to say that I love your recipe for this bread! Been making it for the past few months and it’s honestly such a great repeat recipe for me to use up apples/carrots and milk. I often just use buttermilk in replacement of the Greek yogurt/sour cream because I have that readily available instead and I don’t really taste/feel the difference so that works for me.
Thanks for sharing =)
Thanks for trying the recipe and I’m glad it’s on regular rotation for you and that you’re able to just use buttermilk to replace the sour cream/Greek yogurt. I love when people improvise with what they have on hand and just figure it out and roll with it! Whenever I call for buttermilk in a recipe, I get 20 questions, but can I just use Greek yogurt? So lately I write my recipes with Greek yog in mind…haha!
I cant wait to try this- it looks wonderful! My question is — do you think it would freeze well? This would be a great food gift for Christmas!
Most breads and quickbreads freeze quite well and this one would be fine to freeze.
oh annnddddd how long do I cook them if I do them like muffins??
Haven’t tried so not sure but most muffins are 22-24 minutes, generally speaking, but this batter is very moist so may take longer, not sure b/c I haven’t tried.
Sold!!! I’m making this today!! Looks absolutely delicious:)! Can I make them like muffins and is it possible to freeze them?
I made this last night and it is delicious!! So moist and flavoursome. I’d like to try using wholemeal flour next time. Do you have any tips for this?
You loved it as is; as you said so moist and flavorsome so honestly I wouldn’t change a thing then. Whole-wheat based recipes tend to be drier and the flavor changes and you would likely need to compensate in other areas of the recipe with liquid/dry ingredients and I haven’t tested it so can’t say for sure. I’d just leave things alone since you have a winner :)
This recipe is one of the most intriguing finds I have at Pinterest!
This looks sooo yum! I’m gonna make this at one of the “coziest” – moments of my life! Thanks…
Did I miss a list of nutritional values? I’m watching carbs/sugar
Hi Averie, I made this loaf today. It is so jam-packed with flavor and super soft. TBH, I was interested in making the mimi’s cafe bread (the one they give for free) but this bread hit the craving. Thx so much! :) plus kitchen smelled awesome when it was in oven.
Thanks for trying the recipe and I’m glad it came out great for you! I don’t think I’ve ever had the Mimi’s Cafe Bread! I don’t think I’ve ever been to Mimi’s Cafe but glad this hit the spot!
Hmm, despite all the great reviews/comments, sadly this recipe was a flop for me. I made a few substitutions/additions, but none out of the ordinary (e.g., whole wheat flour, applesauce for coconut oil, addition of chopped pecans, muffins instead of bread). Ended up extending the baking time/temperature but it was still not muffin consistency by the end. Could the applesauce have thrown this off completely since there was already moisture from the apples/carrots? Better luck next time I guess…
Thanks for trying the recipe and with all due respect, you changed quite a bit. Subbing applesauce for oil is not necessarily a swap that will always work. Sometimes it may, sometimes it won’t. Also, whole wheat flour has FAR less gluten then AP flour and so you likely won’t get a nice, soft, fluffy texture – plus it absorbs more water/moisture than AP flour so things can end up drier. And then on top of it, baking as muffins rather than a loaf can also confound things, as can adding nuts.
I suggest making the recipe *Exactly As Written* until you know what you’re dealing with and then making swaps if you choose. However, I and others who’ve made the recipe AS WRITTEN love it as is, and personally I think that if you try it as written, you’ll love it won’t want to change a thing.
The standard for changing any recipe is to change only one thing at a time; you changed so many things, it’s not the same recipe at all, so there’s no way it could have worked well.
I’ve been cooking and baking since I was eight years old (55 years’ experience now), and when he taught me to cook, Dad said to NEVER change more than one ingredient until I knew how it was going to work. I’ve seen that same advice in virtually every major cookbook over the last five and a half decades–don’t change more than one thing, or you won’t have a clue what went wrong or right.
I made this into muffins…my 2 and 5 year old loved them!! I did too. I usually have all these ingredients on hand which is great so I’m about to make another batch. Thanks for another great recipe :)
Thanks for trying the recipe and I’m glad it came out great for you as muffins and that your kids loved them!
H there, This bread looks very yummy! Can I sub almond flour for the all purpose flour? Thanks!
No you can’t sub and expect the same results, i.e. for the recipe to work.
You probably could use almond flour in the bread some how, some way…but that would involve developing a new recipe since almond flour is a made from nuts rather than it being a grain like AP flour and doesn’t behave at all the same way in baking.
I really want to make this but I want to do it as cupcakes. Any suggestion for baking time? Thanks!
Usually with cupcakes and muffins, 20-25 minutes is a good guess BUT it really depends on the batter, oven, etc. Just keep an eye on them!
Wow!! This bread came out so great!!! I added cranberries, and it’s awesome!!
OK so this bread is so good. And if you DO NOT make the vanilla bean glaze then you are truly missing out. I made this yesterday and everyone wants seconds and thirds. I’m going to have to make another one. Gold thing it only needs one or two carrots and apples. I have some fresh picked organic carrots and juicy honeycrisp apples. Mm mmmm thank u soooo much!
Thanks for trying the recipe and I’m glad it came out great for you! Love that you added the glaze AND love that you’re making a second loaf today. I wish I had fresh picked organic carrots and juicy honeycrisp apples just laying around :)
i made this lovely carrot Apple bread and it taste delish and my kitchen smelled so good. I added an apple flavored yogurt and a little almond extract as well. I also squeezed all the juices out of the carrots and apples before added it to the batter. Delicious!!
Thanks for trying the recipe and I’m glad it came out great for you! Love the idea of apple flavored yogurt and almond extract (which I wish I could bathe in….I love almond extract!!)
Thanks for the recipe.
I’m making it now.
I didn’t have any oil on hand & substituted apple sauce.
I also added walnuts.
Loved the simplicity of this recipe.
Glad you’re a fan of the recipe!
I made this recipe this afternoon and it turned out exactly as advertised – so very moist! I used Fage 0% plain and grape seed oil and I added some dried orange peel, swapped 1/2 tsp of the cinnamon for cardamom, and used white whole wheat flour. It is awesome, thanks!
Good Morning, I’m loving this recipe! Just curious as to what you would suggest as the best substitute to make this gluten free. My father-in-law cannot eat most breads and I would love for him to try this.
Please read over the Baking and Recipe FAQs https://www.averiecooks.com/faq for answers to the most common questions.
Made this tonight. Unfortunately it didn’t cook through no matter how long I cooked it. It was more like a mushy pudding than a bread. Next time I would half the carrot and apple and maybe increase flour. I was really disappointed as it looks delicious!
Sounds like your carrots and/or apples were extremely moist. I have never had this recipe not cook through and perhaps using more flour, or almost ‘wringing out’ the carrots or apples by placing them inside paper towels before adding them to the batter may help next time, although I haven’t done that with this recipe and haven’t needed to. But when I bake with zucchini I do that since there’s so much water. Thanks for trying the recipe and if you ever do have to cook for a long duration with any quickbread, tent the pan with foil to prevent over-browning til center cooks through.
This is hands down my favorite bread! We are iced in today and thought I’d catch up on making school snacks for my kids. These just literally came out of the oven, and at first bite – wow!! So moist and I can’t wait to have it with a cup of coffee. Thank you so much for sharing this recipe!!
Thanks for trying the recipe and I’m glad it came out great for you and that it’s your favorite bread hands down! It gets even better the 2nd day if you have any left :)
Just made this for breakfast for my family and Oh. My. God. Super easy to make and so delicious!!
Thanks for trying the recipe and I’m glad it came out great for you! Wish I was having breakfast at your house!
This looks so scrummy I must make it, can you tell what size cup to use..
This recipe worked great in a muffin tin!! Now we have 12 fluffy, delicious muffins for breakfast this week :) Thanks, Averie!! I’ll be sure to try out some of your other delightful recipes!!
Thanks for trying the recipe and I’m glad it came out great for you as muffins. Love that you have breakfasts lined up for the week – wish I could say the same about myself :)
Made this tonight and it tastes AMAZING but it did not rise at all. I didn’t use sour cream or greek yogurt because I had neither on hand. Could this be why? Thanks!
With baking unfortunately you cannot just skip ingredients and expect the results to be as expected if you had followed the recipe as written and yes, that’s largely the reason why it didn’t rise. That chemical reaction that should happen between the soured milk via either sour cream or Greek yogurt and the leaveners didn’t happen.
Also make sure your baking soda and baking powder are fresh (3-6 mos old, max).
Thanks for trying the recipe and try again with fresh leaveners and don’t leave out any ingredients!
Hi Averie,
I tried the recipe as is last week and my daughter loved it :) I did too! I hope to try it this week-end in cupcake form and I’ll let you know how that works. Thank you for personally responding to all comments on your blog!!
Thanks for trying the recipe and I’m glad it came out great for you and that you and your daughter loved it! And if you do try it as cupcakes, let me know how it goes!
Thanks for noticing also that I do try my absolute best to respond to everyone who has either made a recipe or has a question!
Would this recipe work in cupcake form??? I’d love to make these for my daughter and she is such a cupcake lover :)
Probably although I haven’t tried personally. It would be more muffin-ey than cupcake-y I am guessing.
This looks delicious! I know my 2 year old would love it, and I’m always looking for ways to help him enjoy fruits and vegetables. The only problem is, he has an egg allergy. Any suggestions for a substitution?
Use a vegan egg-replacer. You could possibly try using a flax or chia ‘egg’ but I don’t know if that will work. Play around with it and see what works! You could also maybe try a half of a banana, the same amount of ‘volume’ that you’d get with an egg. That may work. As well as about 1/4 to 1/3 cup canned pumpkin. Lots of possibilities, but none I have personally tested.
I baked this apple carrot bread (cake) today and it was so moist, at first I thought I hadn’t baked it long enough! Great flavor~ I used canola oil and yogurt as substitutions and as one baker commented above, she omitted white sugar in her recipe when she used yogurt. I think I would do the same since with the sugared yogurt, my bread was plenty sweet. I will definitely make this again and add raisins :)
Thanks for all the great recipes! Keep ’em coming and I’ll keep baking!
Glad it came out so great for you and that ‘it was so moist, at first I thought I hadn’t baked it long enough!’ <-- Good problem to have :) And I can totally see this bread being amazing with raisins!
Hi Averie, I have baked the carrot apple bread & I put in a handful of chopped walnuts & it was yummy.It is such a moist bread. Thank you for the recipe.
Glad it turned out wonderfully for you!
Hiiiiii
I have got the great pleasure of jumping into your recipes..i adooooore them all!!! and I will be..with your permission..recommending many of them for my daughter’s primary school parents as a healthy snack.. I may be using ww flour in some of the recipes and maybe will replace egg for apple sauce or yogurth..if so..i will let you know how it goes.. thanks a lot for sharing your lovely recipes… have a wonderful holidays and a great new year 2015.
Eve
Great and have fun baking!
I just made this today, and it’s fantastic! I didn’t follow the recipe 100%, but I came pretty close given what I had on-hand. (flax egg, vanilla yogurt and omitted the white sugar on account of the flavored yogurt I used, and very finely diced apple instead of grated) My toddler and hubby are going to love it when they get home!
Oh you’re awesome for winging it with what you had on hand! Love the flax egg and that you skipped the white sugar due to your yogurt. You have a lucky hubby and toddler!! :) Thanks for trying the recipe!
Hey!
I had to post a comment on this post. Not about the recipe itself (though, holy my does it look YUM!) but the first line in the post.
“This is carrot cake that’s been infused with apples and baked as a loaf.
So it’s not cake anymore. It’s bread. Therefore you can have more and definitely can have it for breakfast.”
Brilliant. Love your rationale.
Totally agree.
We’d get on well!!
Great recipe!
Thanks so much for the recipe…and beautiful pics….your recipe lacked one crucial step….DO NOT ONLY MAKE ONE LOAF!! I knew I would be making this for our post Thanksgiving get together but I didn’t know I would be making it twice in one day!!
Used the coconut oil, full fat greek yogurt and a honey crisp apple. I can’t wait for my family to devour it. I just know it will be a new favorite. Thanks again.
Love comments like this! Thanks for trying the recipe and so glad it was such a hit you had to make another one the SAME day! Love that you used coconut oil, too, and so glad this is a hit for you! :)
Nothing is better than Sunnday baking…Mine’s in the oven now, and I am so excited! I love moist cakes and breads. They are just……AMAZING! Love your food blog, Averie. :)
Thanks for the compliments and thanks for trying this recipe! Hope you love it!
Somehow, I think you’ve managed to convince even a carrot cake hater like myself to want to polish off every last crumb of this moist, tender bread. It looks GREAT and I love the addition of sweet apples. This would make for a badass Thanksgiving morning breakfast with coffee!
No way, I didn’t know you were a carrot cake hater! Learn something new every day!
what to replace with sour cream or greek yoghurt ?? :) first time on your place.. carrot cake is just awesome :)
There’s not really any replacement. If it’s a dairy allergy/aversion, then I’d use vegan (soy-based, coconut milk-based, etc.) products.
Carrots and apples? I think you just created a match made in heaven. I love your use of coconut oil too. It always gives me the most tender cookies, muffins, breads, etc. This one is a keeper!
Well, baked this today, and half the loaf just got demolished in about a 10 minute time period. SO good. I would definitely bake it in an 8×4 pan next time. This is a super-versatile recipe–as mentioned in your comments, you could add raisins or dried fruit …. I also think, if you wanted to health-it-up a little, you could switch out half the flour for white whole wheat (the loaf is darker from the brown sugar and carrots, anyway, so visually it would be an easy trade and I think white whole wheat works well with heartier loafs like this) … a drizzle of icing on top would be tasty … yup, my kind of recipe!
Glad to hear it was a success and half the loaf demolished in 10 mins! That’s success :) Good to hear you think it could be in an 8×4 as well. And yes to dried fruit, nuts, and you’re right about w.w. flour and since this is a darker loaf visually anyway, that the flour’s color is a non-issue. Great point :)
Thanks for trying this recipe the day after I posted it! Some recipes of mine you try right away and some (I think it was the frozen pink lemonade bars?) they’re on your list for literally years…but I’m glad you got around to this one so fast!!
I sub in white WW flour all the time in pancakes, and frequently in muffins/quick breads if I think it will work out (although I don’t mess with WW cinnamon rolls! I don’t want to be “healthy” when I’m trying to make something decadent!). The beauty of baking is that you can adjust things to meet your own needs.
If I had time, I’d be baking constantly and I’d try your new recipes sooner. Life has an irritating habit of getting in the way. :)
Life has an irritating habit of getting in the way. :) <---- That is the story of things around here too!
Averie this is fantastic! What a great combo. All those veggies and fruit totally makes it healthy too. :)
drooling over here! :D
Mmm…this looks phenomenal!! I do love how moist apple baked goods always are…and I also love that you’ve given us the green light for having this bread for breakfast – excellent!!
I love soft and tender quick breads that taste like cake :) Love the idea of using both carrots and apples. This looks absolutely delicious and perfect for breakfast and snacking!
I would have never in a million years paired apple and carrot together, but I will now! This just looks amd sounds so wonderful and has me thinking why on earth I disnt think of it!
Yum! This looks so moist and delicious!
I like the way you think. This looks delicious!!!
This looks so good and moist! Carrot cake is the best, so I can only imagine how good this bread is. Officially on my ‘to-make’ list.
Totally trying this recipe next week when my mother-in-law comes to town! She’s a HUGE lover of all things carrot cake :)
LMK if it passes her test :)
Oh dear save me. What a moist bread. It’s not really bread—more of yummy loaf cake. Delicious to even look at.
Loaf cake indeed and super soft and moist!
These look so moist and amazing. And with all that apple and carrot they are basically half fruit salad ;)
Basically half fruit salad is right, and I love the way you think :)
This sounds absolutely fantastic! So moist with the coconut oil AND the sour cream :)
So moist from those things, yes!
Great way to eat your carrots and apples! Chewy, healthy and delicious! Looks amazing!
Carrot cake/bread is one of my favourite things to make, but I’ve never thought to add apples. Thinking about the flavours I can really imagine how well they work together – going to have to try this combo!
It adds another layer of flavor and moisture. If you’re already a carrot cake fan, you’ll love the apples!
Sweet breads are one of my all-time faves. And carrot cake makes the rounds in my house about every 3 months, so you could say this cake is right up my alley!
Oh, oh I mean bread. Duh.
Oh I love that you make carrot cake every 3 months or so! That’s fabulous!
I love love moist quick breads! I’ve been wanting to make a carrot bread for ever! You inspired me to do it! :) I am guessing you will be sharing the cream cheese stuffed version as well. Love these! Pinned!
LOL you know me so well with the cream cheese :) And this is definitely like cake in the sense that it’s so tender, soft, and moist but it’s baked in loaf form (so it seems healthier…haha!) Thanks for pinning & have a great week, Anna!
You know by now that homey quick-breads are right up my alley. Getting my veggies and fruits in bread form is always a plus. And I’m another fan of the box grater versus washing food processor parts. Looking forward to trying this one! :)
Fruits and veg in dessert/bread form is always the way to go :) And yes to the box grater and homey, quick, quick-breads! If you try it, LMK!
We use the same coconut oil! I LOVE Nutiva!
I also love carrots, apples and recipes that come together with NO mixer! How did you know?!
This texture looks amazing too Averie! Pinned!
Great minds think alike :) I use a variety of coconut oils but that one from iHerb is always priced right so it’s an easy choice and yes to no mixer stuff…amen! Thanks for pinning :)
Whether it’s a cake or a loaf, when it’s got carrot in it I am alllllll over it! Yum!
I love a salad of grated apples and carrots so putting them together in a quick bread sounds even better! I’d also be inclined to eat this with some peanut butter for a hearty snack. I know what you mean about grating by hand instead of of using the processor. I only use mine if I’m grating a big pile of something (which is rare in a 2 person household)!
I bet this would be great with PB or as French toast…neither of which we got around to trying before this loaf was gone! And yes to the box grater!
I can see how amazing this texture is. It’s the kind of texture that would make me unable to stop eating this bread! Looks incredible.
I love recipes that come without all of the guilt and I love all of the natural ingredients in this one! I won’t have to feel any guilt for making extra so that everyone can have seconds!
This looks insanely good..I love that it has all the flavors of carrot cake in a loaf. Being a raisin addict I may need to through a handful in to the batter!!!
I bet either a handful of raisin or nuts like walnuts would be great in this batter if you’re a fan of either. I’ve noticed with blogging people have strong reactions to raisins of all things, so I don’t use them on my blog as much as I would if it was just me…but yes, I would love them in here, especially golden raisins :)
I love carrot cake so Anytime you can make it more accessible throughout the day sign me up! Love the tips on the density of the batter I probably would have been concerned it was too thick. Thanks for sharing
I love this so much! Especially since you gave me permission to have it for breakfast!
Totally have permission :) And thanks for pinning!
Looks sinfully good!!