We got ourselves in quite the pickle this weekend. It was one of those rare weekends where we found ourselves with some free time. What do we like to do with extra time? Read food blogs. We stumbled over to Joy the Baker and Smitten Kitchen. Why did we torture ourselves with dark chocolate brownies studded with walnuts and Swiss meringue butter cream with lemon and dreamy mint chocolate chip ice cream?? It’s been almost 3 weeks without any sugar (way to go!), with ZERO baking (that we benefited from, that is) and well, we needed to negotiate with that situation. We’re not breaking up with you on this challenge but we are spicing things up!
Even though Carrot Cake Bread may seem like a cheat, we promise it’s really not! It’s a dairy-free, gluten-free and fruit sweetened bread with some fantastic healthy additions. We didn’t even lose focus on our goal of getting in more produce. Since we are trying to incorporate veggies and proteins into our diet, this recipe lived up to those requirements.
A carrot cake banana-infused sweet bread that happens to taste nothing like a “sugar-free challenge approved” dessert! Our taste testers not even doing the challenge wanted to finish off the loaf. How’s that for a healthy bread loaded with carrots, nuts and fruit?! So, even though it’s not those rich brownies we’ve been lusting over, (#sorrynotsorry) this cake bread will do wonders for that sweet nutty craving!
Sugar-Free Carrot Cake Bread
2 Large Bananas, peeled and mashed
1/3 cup Date Sugar (blend up dried dates in a blender or use store bought)
1 cup, Shredded Carrots
2 Large Eggs
1/4 cup Coconut Oil, melted
2 Tablespoons Water
1/2 teaspoon Pink Sea Salt
2 teaspoons Cinnamon
1/2 teaspoon Baking Soda
2 1/4 teaspoons Baking Powder
1 1/4 teaspoon Orange Zest
1/3 cup Gluten-Free Oats
1/3 cup Brown Rice Flour OR 2 Tablespoons Coconut Flour*
1/4 cup Walnuts (optional)
1/4 cup unsweetened Raisins (optional)
Pre-heat oven to 350 degrees.Mix bananas and date sugar together. Mix in carrots, two eggs, oil and water. Stir in salt, cinnamon, baking agents, orange zest, oats and flour. Mix until just combined, careful not to over mix! Fold in nuts and raisins if desired.Pour batter into a lightly greased standard loaf tin and bake for 35-45 minutes or 2 mini loaf tins and bake for 25-30 minutes or until a toothpick comes out clean.
Note: *Coconut flour makes this bread lighter and crumbles a little easier, but really moist. Increasing oats to 1/2 cup when using coconut flour can help firm texture of bread.