12.28.2010 – Cinnamon Walnut Carrot Loaf

December 28, 2010 at 4:04 pm 1 comment

Ok… SERIOUSLY this bread is awesome.  It could be that I am just craving some cinnamon right now, but I love this carrot bread!  I did some major tweeking of THIS recipe.  The holiday is over, so back to my normal healthy, lightened up baking.  Maybe that is why I love this so much.  It isn’t heavy or overly sweet.  Hmmmmmm.  It doesn’t matter, it is really yummy.

I couldn’t wait for it to cool!  I know, it will probably taste even better, but who could wait?

Cinnamon Walnut Carrot Loaf

1/4 cup white sugar
1/4 cup Splenda
1/4 cup packed brown sugar
1/4 cup canola oil
3/4 cup applesauce (2 snack cups)
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 heaping teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 pinch salt
1 & 1/2 cup grated carrots
1/2 cup chopped walnuts

Topping (optional):
extra chopped walnuts
turbinato (natural cane) sugar

Preheat oven to 350 degrees F. Grease and flour a 9 x 5 inch loaf pan.

In a large bowl, beat together sugars, canola oil, applesauce, vanilla and eggs. Sift flour, baking powder, baking soda, cinnamon, ginger and salt into bowl and gently fold to combine.  Fold in carrots and walnuts until combined. Pour batter into prepared pan. If using topping, sprinkle top with extra walnuts and turbinato sugar.

Bake on middle rack for 60 minutes, or until it tests done. Cool in pan for 10 minutes, and then turn out onto wire rack to cool completely.


Entry filed under: Uncategorized.

12.12.2010 – pumpkin bread recipe {in progress} 1.24.2011 – Multi-grain 100% Whole Wheat

1 Comment Add your own

  • 1. angie blom  |  December 28, 2010 at 4:27 pm

    oh my this looks devine.. I will be making this tomorrow for sure, but without the walnuts.. yummy Lisa.. thanks xx


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