Spring is in the air and all I can think about is this Carrot Apple Bread! It’s the epitome of delicious. All you need is one mixing bowl, one loaf pan, and about one hour from start to finish and your kitchen will officially smell like a bakery.
In true Whitney fashion, this bread covers all my bases:
- full of hidden veggies
- totally delicious
My Carrot Apple Bread is full of fruits, veggies, and oats. It’s naturally sweetened, fluffy, and super moist — which always makes for a delicious bread.
This bread is the mother of all springtime breads!
Serve this at an Easter brunch or have it laying around for a little pick-me-up throughout a busy day. I promise you’ll love it! And I’m guessing no one will think it’s the least bit healthy.
The faux cream cheese icing isn’t completely necessary, but I think it spruces this bread up a bit and looks so pretty. Since we all eat with our eyes first, let’s add a little icing! Icing plus hidden veggies and oats are for sure a crowd pleaser! 😉
In conclusion, I hope you enjoy this bread as much as we do! Happy springtime, friends!
- 1 1/2 flax eggs (1 1/2 tbsp ground flaxseed + 3 3/4 tbsp water)
- 1/4 cup olive oil
- 1/3 cup mashed banana (about 1 banana)
- 1/4 cup maple syrup (agave or honey is optional)
- 1 grated apple or 1/2 cup unsweetened applesauce
- 1/2 cup brown sugar or organic cane sugar
- 1/2 tsp kosher salt
- 1 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 cup unsweetened almond milk
- 1 heaping cup grated carrots (about 2 large carrots)
- 2/3 cups GF old fashioned rolled oats
- 1/2 cup almond flour
- 1 cup + 2 tbsp 1 to 1 GF Baking Flour (Bob's Red Mill)
- 1/4 – 1/2 cup chopped walnuts or pecans
- 1/2 cup raisins
- Cream Cheese Frosting (Optional!)
- 1 – 8oz container kite hill almond milk cream cheese, room temperature (or regular cream cheese)
- 1/2 cup organic powdered sugar
- pinch of kosher salt
- 1 – 2 tsp vanilla or almond extract
- edible flowers for garnish, optional
- Preheat the oven to 375 degrees. Spray your loaf pan with non-stick spray and line it with parchment paper, coming up two of the sides. This makes it easier to pull the bread out of the pan after it cools.
- In a large mixing bowl, add the flax eggs and let it sit for about 5 minutes.
- Now, whisk in the olive oil, banana, maple syrup and apple.
- Add the sugar, salt, baking soda, and cinnamon and stir.
- Next, add the milk and stir.
- Add the grated carrots and stir.
- Add the oats, almond flour, and GF baking flour and stir well.
- Last, but not least, add the walnuts and raisins and stir until just combined.
- Pour the batter into your prepared loaf pan and bake for 45 minutes. Check the doneness of the middle with a toothpick. You may need to bake a few more minutes. Check every few minutes until a toothpick comes out clean.
- Let the bread cool in the pan for 15 – 20 minutes, then pull the bread out and place on a wire wrack to finish cooling. DON’T PUT ICING ON THE BREAD UNTIL IT HAS COMPLETELY COOLED!
- If you’re adding icing add the cream cheese to a mixing bowl and give a good stir with a whisk. (You can do this with your standing or handheld mixer if you want.) I found it easy to whisk by hand and didn’t want extra dirty dishes!
- Now, add the powdered sugar, salt, and vanilla and whisk until there are no lumps.
- Once your cake is completely cooled, spread the icing over the top of the cake. Slice it up and EAT!!!
- If you add icing to your bread and have leftovers, refrigerate to keep fresh. If you don’t add icing to your bread, store it in a container or plastic bag and leave at room temperature.