Description
This Healthy Oatmeal Carrot Cake Loaf is a deliciously moist and naturally sweetened treat made with rolled oats, bananas, and maple syrup. Packed with fiber and wholesome ingredients, it’s perfect for a nutritious breakfast or a guilt-free dessert. Topped with a light vanilla cream cheese frosting, this easy-to-make loaf is a must-try for healthy recipes, simple high-protein meals, and recipes to try!
Ingredients
Scale
For the Carrot Cake Bread:
- 3 bananas
- 2 eggs
- 2 cups rolled oats
- 1 tsp baking powder
- Pinch salt
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1/4 cup maple syrup
- 1 medium carrot, finely shredded
- 1/4 cup chopped walnuts
For the Frosting:
- 4 oz cream cheese, room temp.
- 2 tbsp vanilla yogurt
- 1 tbsp powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Line an 8×4 inch loaf pan with parchment paper.
- In a blender or food processor, add all the bread ingredients except the shredded carrot and walnuts. Blend until mostly smooth.
- Stir in the shredded carrot and walnuts with a spatula.
- Pour the batter into the prepared loaf pan and bake for 35-40 minutes, or until a toothpick inserted comes out clean.
- Let the loaf set in the pan for 20 minutes, then transfer to a wire rack to cool completely.
- Make the Frosting: In a small bowl, whisk together the cream cheese, vanilla yogurt, and powdered sugar until smooth.
- Spread the frosting over the cooled loaf and top with crushed walnuts.
Notes
- Swap maple syrup for honey if preferred.
- Use Greek yogurt for a thicker frosting.
- For a nut-free version, omit the walnuts.
Nutrition
- Serving Size: 1 slice
- Calories: 210 kcal
- Sugar: 10g
- Sodium: 115mg
- Fat: 8g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 35mg