Name: Healthy Carrot Cake Loaf with Vanilla Glaze
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 3-4 large carrots; 1 cup whole milk plain Greek yogurt; 2 eggs; 1/4 cup olive oil; 1/3 cup maple syrup; 1 teaspoon vanilla extract; 2 cup white whole wheat flour; 1 teaspoon cinnamon; 1 1/2 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 2/3 cup walnuts; 1/2 cup powdered sugar; 1 tablespoon maple syrup; 1 tablespoon milk of choice

I used to be the world’s worst baker.

Before grad school – when I took multiple food science classes – I didn’t understand that baking is truly a science.

Unlike cooking, baking is precise. Changing the amount, order, or even temperature of ingredients can change the final baked good drastically.

Different types of flour aren’t interchangeable. Whole wheat flour is dense, while all-purpose is more of a versatile blend of hard and soft wheat.

Additionally, salt and sugar help create different reactions in a baked good. They control texture, flavor, and structure. While sugar adds sweetness and helps keep baked goods moist, salt helps to balance that sweetness and strengthen gluten structure.

Over mixing can make a baked good’s texture too tough. And the order of ingredients is important.

I’ll never forget making cookies one time in college that were an absolute fail. I followed the recipe exactly (so I thought), but the cookies couldn’t have come out worse 🤣

My mistake? I added the ingredients in any order I wanted, which made the entire recipe fall apart.

All this said, don’t worry if you don’t have baking down. Now that I have it down, I create the recipes for you 🙂 And all you have to do is follow them (in order, of course!).

I’ve been loving baking with whole wheat flour lately too.

It took a little bit to get down as it’s much more dense than other types of flour. But I love the way it adds fiber and a little added nutrition to baked goods.

I used it in these Chocolate Chip Cookie Bars and this Chocolate Chip Zucchini Bread and it turns the recipes into deliciously filling snacks or even breakfast.

In this Carrot Cake Loaf, I wanted exactly that: a recipe that was sweet and reminiscent of traditional carrot cake, but also wholesome enough to enjoy for breakfast or a snack. And I definitely accomplished it!

Why You’ll Love This Healthy Carrot Cake Loaf with Vanilla Glaze

The recipe is made with white whole wheat flour, which provides the nutrition benefits – like fiber – of whole wheat flour, with a slightly softer texture and milder taste.

For moisture, it has Greek yogurt, carrots – of course – and an egg. Each of which add different nutrients like protein, healthy fats, and antioxidants.

And of course, this Healthy Carrot Cake Loaf is topped with a simple glaze. Because IMO, you can’t have carrot cake without some kind of glaze on top.

Yes, it adds sugar. But guess what? A little added sugar isn’t going to make or break your health.

And in fact, if a little added sugar helps you to enjoy a large variety of food and nutrients, then it’s a healthy choice.

How To Make Healthy Carrot Cake Loaf with Vanilla Glaze

Prep ingredients

Start by preheating the oven to 350 F. Then line a loaf pan with parchment paper.

Grate the carrots

Using the small holes of a box grater, grate the carrots. You should have about 2 cups of grated carrots. Then, add them to a large bowl.

Add wet ingredients to bowl

Add the Greek yogurt, eggs, olive oil, maple syrup, and vanilla extract to the bowl with carrots.

Whisk

Whisk wet ingredients to combine.

Add dry ingredients to bowl

In a separate smaller bowl, add the flour, cinnamon, baking powder, baking soda, and salt. Mix to combine.

Pour dry into wet

Pour the dry ingredients into the bowl with the wet ingredients and mix until just combined, making sure not to over mix.

Add walnuts

Finely chop the walnuts. Add the walnuts to the bowl – reserving some for the top of loaf – and gently fold in.

Spread into pan

Pour the mixture into the loaf pan, using a spatula or spoon to spread it evenly. Add the remaining walnuts on top and gently press them down.

Bake

Bake in the preheated oven for 45-50 minutes, or until a knife inserted in the center comes out clean.

Make the glaze

Let the loaf cool and make the glaze. Add the powdered sugar, maple syrup, and milk to a bowl and mix until smooth.

Add the glaze

Once the loaf has cooled completely, add the glaze on top.

Cut into slices

Lastly, cut Carrot Cake Loaf with Vanilla Glaze into slices and serve.

Ingredients You’ll Need

Carrots: Carrots are the star of this recipe. About 3-4 carrots should yield about 1 1/2 to 2 cups of grated carrots.
Greek yogurt: Greek yogurt keeps this loaf moist, while also adding a fun boost of protein. Make sure to use plain, full fat Greek yogurt. Although if needed, nonfat plain Greek yogurt can be used as well.
Eggs: Eggs act as a binder for this Carrot Cake Loaf. I have not tested this with egg alternatives, like flax eggs.
Olive oil: If you don’t have olive oil, you can use vegetable oil or melted and cooled coconut oil. Both will change the flavor slightly.
Maple syrup: Maple syrup adds sweetness to the recipe.
White whole wheat flour: This flour provides fiber like whole wheat flour, but is softer and more mild to bake with. It’s a great cross between whole wheat flour and all-purpose flour.
Baking powder and baking soda: Make sure to use both to help this Carrot Cake Loaf rise well.

Healthy Carrot Cake Loaf Tips

Add ons: Many traditional carrot cakes use orange zest. Feel free to add some in with the grated carrots.
Vanilla glaze: Make sure to add the Vanilla Glaze once the Carrot Cake Loaf is fully cool. If it’s still warm at all, the glaze will spread and become too thin.
Storage: After slicing, store this Healthy Carrot Cake Loaf in the fridge for up to 5 days. You can let it sit at room temperature for a few minutes before eating.

Course: Dessert, Snack