Description

This Healthy Oatmeal Carrot Cake Loaf is a deliciously moist and wholesome treat perfect for breakfast or a snack. Made with oat flour, whole wheat flour, grated carrots, and natural sweeteners like maple syrup and applesauce, it combines warmth of cinnamon and ginger with the crunch of nuts and sweetness of raisins or coconut. This loaf is easy to prepare, baked to perfection with no refined sugars or unhealthy fats, making it a nutritious option for the entire family.

Ingredients

Scale

Dry Ingredients

1 cup rolled oats (blended into oat flour)
1/2 cup whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt

Wet Ingredients

2 large eggs
1/4 cup maple syrup or honey
1/4 cup Greek yogurt (plain, unsweetened)
1 teaspoon vanilla extract
1/4 cup unsweetened applesauce

Add-ins

1/2 cup grated carrots (about 2 medium carrots)
1/4 cup chopped walnuts or pecans (optional)
1/4 cup raisins or shredded coconut (optional)

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease or line an 8×4-inch loaf pan with parchment paper to ensure easy removal of the baked loaf.
Prepare the Dry Ingredients: In a medium mixing bowl, combine the oat flour (made by blending the rolled oats), whole wheat flour, baking powder, baking soda, ground cinnamon, ground ginger, and salt. Stir well to evenly distribute all the dry components.
Mix Wet Ingredients: In a separate bowl, whisk together the eggs, maple syrup (or honey), Greek yogurt, vanilla extract, and unsweetened applesauce until you get a smooth, homogeneous mixture.
Combine Wet and Dry Ingredients: Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir gently but thoroughly until all ingredients are just combined and no streaks of flour remain.
Fold in Carrots and Optional Ingredients: Carefully fold in the grated carrots, followed by the chopped walnuts or pecans and raisins or shredded coconut, if using. This adds texture and extra flavor to the loaf.
Pour the Batter: Transfer the batter into the prepared loaf pan, smoothing the top with a spatula to create an even surface for baking.
Bake: Place the pan in the preheated oven and bake for 40 to 50 minutes. Test doneness by inserting a toothpick into the center of the loaf; it should come out clean. If you notice the top browning too quickly, cover it loosely with aluminum foil for the last 10 minutes of baking.
Cool and Serve: Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing. Serve and enjoy your healthy oatmeal carrot cake loaf!

Notes

Oat flour can be made by blending rolled oats in a food processor until fine.
Using parchment paper makes it easier to remove the loaf from the pan without sticking.
Optional nuts and dried fruits can be omitted or substituted based on preference or dietary needs.
If you prefer a sweeter loaf, increase maple syrup or honey slightly but do so sparingly for health.
Store leftover loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
For a vegan version, substitute eggs with flax eggs and use a dairy-free yogurt alternative.