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Breakfast On The Go: Carrot Cake Loaf

Prep

10 mins

cook

70 mins

serves

10

There is nothing quite as comforting (and American) as a classic slice of carrot cake. There’s a warmness in the taste and texture that is incredibly satisfying. And because there are carrots in the recipe, that means it is totally acceptable to eat for breakfast, right? This recipe is a fan-favorite because it combines all of our favorite spice flavors associated with carrot cake, and because it is lite and healthy enough to enjoy in the morning to start your day! Let’s start by examining what makes this loaf so nutritious and delicious! It all begins with fresh rainbow carrots.

Carrots are one of our favorite vegetables as they can be made to satisfy both a sweet or savory tooth. And paired with cinnamon, this dynamic duo’s flavors come together to provide a taste that is familiar and nostalgic. Carrots, a root-vegetable at their core come in a variety of colors from orange, to white, yellow, red, and even purple. They can be enjoyed as a fully raw snack and are great as is, cut into strips, served in salads, and alongside different dips! They are typically just as popular cooked, and tend to please the crowd when roasted, or as today’s recipe will highlight, incorporated into a tasty cake.

Nutritional benefits of eating carrots

Vitamins and minerals

Not only do carrots come in a variety of colors, but they also render a variety of essential vitamins and minerals. They include:

Vitamin A – The beta carotene found in carrots which is responsible for the beautiful orange color goes on to be converted into vitamin A in the body. This same nutrient is responsible for strengthening eye health and vision, as well as the immune system. 

Biotin – This B vitamin helps convert nutrients into energy within the body, and helps form strong, healthy hair and nails. 

Vitamin K1 – This plays a key role in promoting bone health, as well as helping with blood coagulation (clotting.)

Potassium – The key mineral in the body that helps control blood pressure and proper nerve functioning.

As with any food, the taste is largely dependent on the quality of the ingredients. To receive all of the nutritional benefits available, I’d recommend sourcing the freshest carrots you can find. Our produce delivery service Farmbox Direct allows you to order groceries to be delivered directly to your doorstep, and we almost always offer carrots year round. Whether you are looking for fruits and vegetables to buy organic or natural, Farmbox makes it super convenient to always have tasty, fresh produce in your home! (And don’t worry if you live in a remote food desert, we offer organic produce delivery nationwide.)

Another aspect I love about carrots is their versatility! There are so many ways to eat and indulge in the carrot-y taste, that it is almost impossible to get bored with them. They can be made into appetizing breakfast dishes, lunches, dinners, desserts, snacks, juice, you name it! Some of the different ways to eat up these root veggies include:

Roasting 

Layout several carrots on a baking sheet, drizzle with olive oil and this is your base! From there, add your desired levels of salt and pepper, and your favorite spices. Cover them in herbs, balsamic vinegar, or even a little maple syrup if you like them sweet. 

Snacking

What’s your favorite way to eat carrots raw? You can slice them, cut them into strips, make them into round disks and eat as is, or with your favorite dips. I love to use carrot sticks in place of chips and eat them with guacamole or hummus for a low-cal afternoon snack. 

Juicing

If you know, you know, and if you don’t know now you know. Fresh carrot juice can probably convert any non-carrot fan into someone who won’t be able to get enough! This orange liquid is surprisingly creamy, smooth, and way too good. Throw some into the juicer and there you have a fresh glass. Yummy!

And lastly, how could I skip out on a truly American classic – carrot cake. Maybe it’s the cinnamon, maybe it’s the raisins, but this cake rendition is definitely the way to go! While I love it any time of year as a dessert, it also makes a delicious and healthy breakfast for busy mornings when you are rushing out the door and need something fast and portable. I love making this in a large loaf pan, that way I can easily control my portion sizes. One thick slice and you’re good to go. It’s satisfying and sweet, but with a layer of warm spice that comes from the cinnamon, brown sugar, and pecans. 

Be sure to try the recipe out for yourself and give us a tag at @FarmboxDirect and make sure to use the hashtag #FarmboxDirect #FarmboxLiving so that we can see how the recipe turns out!

Happy Baking!

Ingredients

2 cups whole wheat flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/4 teaspoon salt

5 medium rainbow carrots

3 medium bananas

2 large eggs

1/2 cup brown sugar, packed

1/2 cup raisins

1/3 cup pecans

¼ cup coconut oil, melted

¼ cup coconut milk

Directions

  1. Preheat the oven to 350º Fahrenheit. 
  2. Finely shred carrots by hand using a grater or food processor.
  3. In a large bowl, mash bananas with a fork until smooth. Add carrots, eggs, brown sugar, raisins, pecans, coconut oil, and coconut milk. Mix until well combined.
  4. In a separate bowl, sift together whole wheat flour, baking soda, cinnamon, and salt. Fold dry ingredients into the wet mixture until it just forms a batter, do not overmix. 
  5. Pour batter into an 8×4 inch loaf pan lined with parchment paper, and bake for 60-70 minutes. Use a toothpick to check for doneness by poking through the loaf and removing. The loaf is done when the toothpick comes out clean!
  6. Remove from the oven and allow to cool before removing from the pan and slicing! Enjoy warm or grab a slice and go when you’re in a rush.

 

Meal Prepping: Carrot Cake Loaf

Ashley Tyrner
Print Recipe Pin Recipe
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Servings: 10
Servings: 10
Author: Ashley Tyrner

Equipment

  • 8×4" Loaf pan
  • 2 Mixing bowls

Ingredients

  • 2 cup whole-wheat flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 5 rainbow carrots medium
  • 3 bananas medium
  • 2 eggs large
  • 1/2 cup brown sugar packed
  • 1/2 cup raisins
  • 1/3 cup pecans
  • 1/4 cup coconut oil melted
  • 1/4 cup coconut milk

Instructions

  • Preheat the oven to 350º F.
  • Finely shred carrots by hand using a grater or food processor.
  • In a large bowl, mash bananas with a fork until smooth. Add carrots, eggs, brown sugar, raisins, pecans, coconut oil, and coconut milk. Mix until well combined.
  • In a separate bowl, sift together whole wheat flour, baking soda, cinnamon, and salt. Fold dry ingredients into the wet mixture until it just forms a batter, do not over mix.
  • Pour batter into an 8×4 inch loaf pan lined with parchment paper, and bake for 60-70 minutes. Use a toothpick to check for doneness by poking through the loaf and removing. The loaf is done when the toothpick comes out clean!
  • Remove from the oven and allow to cool before removing from the pan and slicing! Enjoy warm or grab a slice and go when you’re in a rush.

Did you make this recipe? Share your creation and tag us @farmboxdirect and #farmboxdirect!

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Breakfast On The Go: Carrot Cake Loaf