Carrot Cake Bread

April 06, 2013

All the flavor of carrot cake in a healthier loaf form

1 1/4 cups (150 grams) all purpose, unbleached flour
3/4 cup (90 grams) white whole wheat flour (I used King Arthur)
1/3 cup (90 grams) light brown sugar
2 tbsp (20 grams) Domino Light Sugar/Stevia mix
1 cup grated carrots, about 2
1/4 cup chopped canned pineapple in its own juice (juice reserved)
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. kosher salt
1/4 cup chopped walnuts
1 cup 2% Fage Greek Yogurt
1/2 cup egg substitute or equivalent to 2 eggs
1 tsp. vanilla extract or vanilla bean paste
2 tsp. ground cinnamon
1/8 tsp fennel pollen (optional)
Dash of nutmeg

Glaze:
2 tbsp. confectioners sugar
2 tsp. pineapple juice

Preheat oven to 350°. Coat 8 x 4 inch loaf pan with baking spray. In a large bowl, mix together all-purpose flour, whole wheat flour, sugar, sugar substitute, baking powder, baking soda, cinnamon,...
See the full directions on my site

Nutritions

Calories
111

Sodium
224mg
9% DV

Fat
4g
7% DV

Protein
2g
5% DV

Carbs
14g
4% DV

Fiber
1g
6% DV