The recipe I adapted this bread from was originally meant to be a cake. Let me give you a little back story to tell you why I changed it…
I went to the gym yesterday (yay #1!) and discovered from a personal trainer assessment that my BMI and muscle weight is actually pretty good. (yay #2!) This really encouraged and motivated me to lose those last pounds that have been driving me crazy for awhile now. So while I really and truly CANNOT tame my passion to bake, I CAN lighten everything up and give away to co-workers and friends what I don’t need to help meet my goal. 🙂
This cake-turned-bread was actually pretty guilt-free to begin with, but with the couple of tweaks I made, it turned into something really pretty healthy. I eliminated about 1/2 the sugar, swapped out the vegetable oil for applesauce, and added more shredded carrot. This made the cake heartier and more savory, prompting me to now call it a bread!
Spiced Carrot Bread
Recipe adapted from Martha Stewart
- 1/4 cup unsweetened applesauce
- 1 cup whole-wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 large eggs
- Scant 1/3 cup granulated sugar
- Scant 1/4 cup packed light-brown sugar
- 1/3 cup low-fat plain yogurt
- 1 – 1 1/2 (your preference) cups finely shredded carrots, packed (about 2 medium)
- Cinnamon glaze*, or confectioners’ sugar
In a small bowl, whisk eggs, sugars, yogurt, and applesauce until smooth. Gently mix egg mixture into dry ingredients until moistened; mix in carrots.
Transfer batter to prepared pan. Bake until a toothpick inserted in center comes out clean, 40 to 45 minutes (if browning too quickly, tent cake with aluminum foil).
- 1/2 powder sugar
- 2 tsp. water
- 1/2 tsp cinnamon