Somewhere between healthy enough for breakfast and decadent enough for dessert lies this Oatmeal Carrot Cake Bread. It’s 100% whole grain, no oil or butter, full of carrots, pineapple and raisins and topped off with a perfectly sweetened lightened up cream cheese frosting. A must make when you get a craving for carrot cake!
It’s been a while since I shared any dessert recipes, mostly because I was trying to limit my sweets and I can’t be trusted with them sitting around the house staring at me. If I had a husband who worked in an office instead of down in our basement I would probably make more desserts because I could just pawn them off on him to take to coworkers. Sadly it’s just the two of us and neither of us need a pie, two dozen cookies or worse yet a whole cheesecake sitting around tempting us.
A couple weekends ago I was going through my grandma’s cookbook trying to get some inspiration when I discovered a recipe for Oatmeal Carrot Cake Bread. I loved the idea of making a loaf cake because somehow when you make it in a loaf doesn’t it just seem healthier and maybe not so dessert like? That was me trying to justify to you that it was ok that I ate 3 slices of this cake/bread. Overall the original recipe for the bread wasn’t terribly unhealthy, but I decided I wanted to make a “cake” that could be eaten either as dessert or part of brunch…Easter is just around the corner.
To make my grandma’s recipe more wholesome I replaced all purpose flour with whole wheat, cut back on the sugar and used unrefined coconut sugar instead of brown, replaced two of the eggs with egg whites and completely removed the oil and replaced it with Greek yogurt. The result was a hearty, perfectly sweetened and moist loaf of delicious Oatmeal Carrot Cake Bread!
I made this loaf cake twice because my first attempt at it was on the dry side and nobody wants dry cake. After cutting back on some of the whole wheat flour and adding more liquid the results were delicious! This cake is quite dense because of all the whole grains, but that just means it will fill you up and satisfy you with a smaller portion. The bread is loaded with shredded carrots, raisins and crushed pineapple which also add extra moisture. Of course if we’re calling this Oatmeal Carrot CAKE Bread we should probably top it with cream cheese frosting because carrot cake just isn’t carrot cake without the frosting!