![a recipe photo of the Carrot Cake-Inspired Loaf Bread](https://cdn.statically.io/img/www.eatingwell.com/thmb/UCTfMxlTBhy4jAA-B8-qh3yhl2o=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/EWL-SEO-62-High-Protein-Carrot-Cake-Loaf-HERO-9133-613e89fa4770481aaa1ae0f4f266e7a1.jpg)
Photographer: Stacy K. Allen, Props: Christina Brockman, Food Stylist: Jennifer Wendorf
![the ingredients to make the High-Protein Carrot Cake Loaf](https://www.eatingwell.com/thmb/paIm_IhgiFoCpWQhf_CvwvaW6W8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/EWL-SEO-62-High-Protein-Carrot-Cake-Loaf-Ingredients-8966-6dec3a1c95274ee4bcf5920e2e203bca.jpg)
Photographer: Stacy K. Allen, Props: Christina Brockman, Food Stylist: Jennifer Wendorf
Ingredients
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3/4 cup all-purpose flour
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3/4 cup whole-wheat flour
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3 tablespoons flaxmeal
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2 1/2 teaspoons pumpkin pie spice
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1 teaspoon baking powder
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1 teaspoon baking soda
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3/4 teaspoon salt
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3/4 cup whole-milk plain strained (Greek-style) yogurt
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1/3 cup unsweetened applesauce
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1/3 cup packed light brown sugar
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1/4 cup unsalted smooth cashew butter
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1/4 cup canola oil
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2 large eggs, at room temperature
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2 1/4 teaspoons vanilla extract, divided
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1 1/2 cups shredded carrots
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1/2 cup walnuts, chopped
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1/4 cup unsweetened shredded coconut
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2 tablespoons raisins
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2 ounces reduced-fat cream cheese, softened
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2 teaspoons pure maple syrup
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1 tablespoon whole milk
Directions
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Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray and line with parchment paper, leaving a 1-inch overhang on both long sides. Whisk all-purpose flour, whole-wheat flour, flaxmeal, pumpkin pie spice, baking powder, baking soda and salt together in a medium bowl until combined.
Photographer: Stacy K. Allen, Props: Christina Brockman, Food Stylist: Jennifer Wendorf
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Whisk yogurt, applesauce, brown sugar, cashew butter, oil, eggs and 2 teaspoons vanilla together in a large bowl until smooth. Gradually add the flour mixture and gently stir until just combined. Fold in carrots, walnuts, coconut and raisins. Spoon the batter into the prepared pan; smooth the top with a silicone or offset spatula.
Photographer: Stacy K. Allen, Props: Christina Brockman, Food Stylist: Jennifer Wendorf
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Bake for 25 minutes; carefully tent with foil and continue baking until a wooden pick inserted in the center comes out clean, 20 to 25 more minutes. Let cool in the pan on a wire rack for 15 minutes. Carefully lift from the pan using the paper overhang; remove paper and let cool completely on the rack, about 1 hour.
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Whisk cream cheese, maple syrup, milk and the remaining 1/4 teaspoon vanilla in a small bowl until smooth. Pour the glaze over the loaf.
To make ahead
Bake bread (through Step 3) and let cool completely before wrapping in plastic wrap and storing at room temperature for up to 3 days. To freeze, wrap in plastic wrap, then foil; place in a zip-top bag and freeze for up to 3 months. Make and add cream cheese drizzle (Step 4) just before serving.
Nutrition Information
Serving Size: 1 slice
Calories 263, Fat 15g, Saturated Fat 4g, Cholesterol 37mg, Carbohydrates 26g, Total Sugars 10g, Added Sugars 7g, Protein 7g, Fiber 3g, Sodium 299mg, Potassium 189mg
Frequently Asked Questions
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The main ingredients in cake are typically flour, sugar, butter or oil, and leavening agents. This carrot cake is loaded with extra nutrition from a variety of healthy ingredients. Many of these add fiber, including the whole-wheat flour, walnuts, flaxmeal (ground flaxseed), cashew butter, raisins and carrots. Protein is bumped up with the eggs and yogurt—and whole-wheat flour, walnuts, cashew butter, and flaxseed contribute plant-based protein. The plant-based proteins also add healthy fat to this cake, as does the canola oil.
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Yes, as long as you eat dairy and eggs, this carrot cake is vegetarian-friendly.
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Absolutely. Bake the carrot cake loaf (Steps 1 through 3), let it cool, cover it with plastic wrap and store it at room temperature for up to three days. When you’re ready to serve it, whip up the cream cheese drizzle and pour it over the loaf.
You can freeze a loaf, too, and it should be good for up to three months. Follow the same cooling and wrapping method but add a layer of foil over the plastic wrap. Then, slide the wrapped loaf into a freezer-safe zip-top bag. When you’re ready to eat it, let it thaw out on the countertop for a few hours. If pressed for time, you can also use a microwave or conventional oven to help speed up the process. Then, make the cream cheese drizzle. We like the convenience of freezing baked goods, and for loaves like this one, you can cut it up into slices before freezing if you want just a slice or two. -
Mild, nutty flaxmeal is made from milled flaxseed. The oils have been extracted, and the nutrients are more available when the seeds are ground. You can use flaxmeal in cracker recipes and energy bars or sprinkle it over oatmeal, cold cereals and yogurt. It’s a perfect addition to salad dressings and soup, as well as to cookie, muffin and pancake batter and bread doughs. You can even sprinkle it over pasta or add it to meatloaf and meatballs.
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Pre-shredded carrots can be hard and dry, so they're not recommended. We like shredding fresh carrots in a food processor. Other useful tools include a julienne peeler, mandoline and box grater. You can also use a vegetable peeler with a fork and knife. With these methods, you can add a level of finger protection by wearing cut-resistant gloves.
Additional reporting by Carrie Myers, M.S. and Linda Frahm
EatingWell.com, May 2024