Don’t call it cake. (SWEET CARROT BREAD)

March 29, 2011

I like to make healthy quick breads to have around for easy, one-handed breakfasts. Quick bread, by definition, is a sweet or savory baked-good that is leavened by something other than yeast like baking soda, baking powder, eggs, etc. Banana bread, zucchini bread, cornbread, scones all fall under this category. I try to make it so the bread  has an inkling of nutrition to it. In other words, it can’t be straight up cake… not for breakfast anyway. I save up my pastry-in-the-morning points for when I am in France.

When I come across an interesting recipe, I’ll tweak it here and there so it meets the standards of morning fare; subbing whole wheat flour or natural sweetener, adding bran or nuts and things like that. This recipe has benefitted from some of those adjustments and the result is a slightly sweet, moist, nutty cake… um, bread.


(adapted from Alton Brown Good Eats, 2005)

1 1/2 cups all purpose flour + extra for the pan

1 cup finely ground almonds (almond meal)

1 teaspoon baking soda

1 teaspoon baking powder

3/4 teaspoon 5-spice powder

1/4 teaspoon cinnamon

1/2 teaspoon salt

3 cups grated carrots

3/4 cup sugar

1/4 cup honey

3 eggs

3/4 cup plain yogurt

3/4 cup vegetable oil + extra for greasing the pan

  • Preheat oven to 325 degrees F.
  • Butter and flour a 9-inch round  cake pan. Line the bottom with parchment paper. Set aside.
  • Put the flour, almond meal, baking powder, baking soda, 5-spice, cinnamon, and salt in a large bowl and whisk until combined. Toss the carrots with the flour mixture until they are coated.
  • In a separate bowl, combine the sugar, honey, eggs, and yogurt. Whisk in the oil in a constant stream.
  • Pour the wet mixture into the dry and stir until just combined.
  • Pour the batter into the prepared cake pan and bake for 1 hour and 10 minutes.

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