The most amazing Carrot cake bread. Period.

The most amazing Carrot cake bread. Period.

New program, new goals, new recipes! Which has led me to this delicious 80 day obsession Carrot Cake Bread recipe. Oh yum. I started a new 13 week program last week and it has a somewhat specific eating plan. Which means, it tells me what types of foods I need to eat before my workout, after my workout and then what kinds to eat every 2-3 hours during the day outside of that. It actually makes meal time super easy and keeps me from getting hangry (which translates to slightly insane, super cranky irritable mother and wife). I choose from a huge list of clean eating foods what I want to eat for each meal.

This Carrot cake bread is the perfect combination for my preworkout meal, with veggies, protein and carbs. It is added sugar free, gluten free and is low carb and high protein. I advise cooking the day before because it does take a few minutes to blend together and about 25 minutes to cook. And when it’s time to workout and that preworkout is kicking in nobody wants to wait around!!!

Carrot Cake Bread Recipe
1 cup shredded carrots
2 eggs
1/4 c oatmeal (gluten free oats if desired)
3/4 tsp baking powder
dash nutmeg
generous dashes of cinnamon
splash of vanilla extract
coconut oil or spray

Preheat oven to 350. Combine carrots & oats in food processor or blender, pulse until finely ground. Add remainder of ingredients and blend well. Pour into greased mini loaf pan or muffin tins (it will fill 3 muffins) and bake for approximately 25-27 minutes until edges look firm and toothpick in middle comes out clean. Allow to cool for 10+ minutes.

I sliced and reheated mine in the morning and added a smidge of almond butter. This was SO light and spongy and tasted like such a treat! It’s not sweet but the carrots add a subtle sweetness and the nutmeg and cinnamon add that delicious flavor. I would eat any time of the day honestly! It definitely will satisfy that “bakery” craving if you have one, guilt-free!!