As a matter of fact, I didn’t plan on posting this carrot bread recipe. There are several recipes for carrot cakes over the blog, which made this a little unnecessary, but after a few friends who tasted this particular carrot bread and LOVED it, they made me swear I’d post the recipe on the blog. So, I didn’t have much choice.
I really like baking carrot bread. This is one of my top favorite sweet breads (along with banana bread), and every time I have a few carrots in the fridge I make a carrot bread. This carrot bread was created quite accidentally just because I wanted to finish a few ingredients in my pantry. I had lots of grains and seeds, coconut and oats, and originally wanted to make granola, but in the end, made this cake instead.
This carrot bread is moist, soft and so delicious, with a particularly rich texture, sunflower seeds, pumpkin seeds, ground coconut and oats. I like to make it with whole spelt flour to make it a little healthier, which also makes it a wonderful sweet breakfast. It is very easy to prepare and requires only one bowl and a few spare minutes.
Carrot Bread with Coconut and Oats
For the bread:
- 2 large eggs
- 120 grams (1/2 cup) light brown sugar
- 60 ml. (1/4 cup) water
- 125 ml. (1/2 cup) oil
- ½ tsp. ground cinnamon
- ½ tsp. vanilla extract
- ¼ tsp. salt
- 140 grams (1 cup) whole spelt flour
- 1 ½ tsp. baking powder
- 3 finely grated carrots
- 100 grams (1/2 cup) sunflower seeds
- 100 grams (1/2 cup) pumpkin seeds
- 50 grams (1/2 cup) ground coconut
- 25 grams (1/4 cup) oats
- 2-3 tbsp. ground coconut
- 2-3 tbsp. sliced almonds
- 2-3 tbsp. of oats
- A little light brown sugar
- sugar powder
Preheat oven to 170c degrees and grease the pan.
In a large bowl, mix eggs, sugar, water, oil, cinnamon, vanilla and salt until combined.
Add flour and baking powder and mix until uniform batter is obtained.
Add grated carrots, sunflower seeds, pumpkin seeds, coconut and oats and fold gently just until you get a uniform thick batter.
Pour the mixture into the pan and straighten the top.
Sprinkle with coconut, almonds, oats and brown sugar at the top.
Bake the bread for 40-50 minutes or until the it is golden and steady, and a long skewer inserted in the center comes out with moist crumbs.
Cool completely at room temperature, sprinkle with powdered sugar and serve.
- Keep the bread in a closed container for up to a week in the refrigerator.
- You can use any kind of grains and seeds you like, add nuts or any other addition you like to the batter.
- It is recommended to serve the bread at room temperature.
- You can also make the bread with plain all-purpose flour in the same amount instead of the whole spelt flour.
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