Carrot Bread Recipes

adapted from

This version contains 207 calories per serving (277 if you cut the bread into 9 instead of 12 servings) and 9 g of fat. The original Mimi's recipe packs 481 calories and 27 g of fat. This lighter version is also packed with omega-3's, fiber, vitamins and minerals, and it tastes great! Serve with a meal, as breakfast, or as a dessert with a dollop of light whipped cream (not included in calorie count.)

A recipe from Japan that's great for adults and babies. I wrote bread since that's the direct translation, but it's more like an extremely moist and fluffy cupcake. The recipe is very flexible so you can try it with pumpkin or brown sugar and it will turn out just as good.

Moist sweet bread with no added fat. Can be made into muffins or loafs (baking time will be less for muffins). Lots of fiber and low-fat.

Just a little breakfast bread I whipped up....thinking of Baked Oatmeal my aunt use to make. Put a warm slice in a bowl and pour some milk over it. Substitute Wheat flour for more ground oats or gluten free flour.

(Updated 2/6/13)
I make this in a loaf pan. This is actually a recipe for Carrot CAKE. By baking it in a loaf pan instead of a cake pan, Jim will eat it for breakfast, toasted with some butter on it. Yum!!

Like carrot cake in bread form: yeasted dough holds roasted, pureed carrots, pineapple, coconut and a touch of allspice, just because! How could you NOT want a slice of this, toasted for breakfast?

Take the carrots and put them into a juicer, take the pulp and measure 2 cups, then take the carrot juice and measure 200 g (or just everything).

Mix 300 g warm water, the yeast, sugar and salt to a bowl.

Then put the egg and the pulp, all the grain and the dates that you cut before into the bowl (I always cut the dates with scissors, I find that easier).

Mix it all together and spread some LOVE over it :)

Put the flour into the mix and make a dough out of it. Perhaps you need more flour or less, but that is ok :)

Make the dough rise for 30 minutes, make 25-30 buns out of the dough, and make them rise for 10 minutes.

I like to add some grains over the top of the buns, so I add water or egg over the them and then put the grains over it.

Put in a preheated (200 C) for 15 minutes (2 plates), or until it is ready... ENJOY!

This was hands down the best bread I have ever made and it’s completely wheat free! I started making bread every week on Sundays based on a muffin recipe I came across. It’s been tweaked every week until I hit perfection today! It is moist, fluffy, and sweet. An incredible snack to have on hand for the week and nibble enough to keep your paleo rules intact.

Healthy Zucchini/carrot bread

Work in progress

This is an amazing recipe for a food dehydrator, has all natural whole food ingredients. Easy to make, Super delicious!

This tasty bread is low in saturated fat and cholesterol, thanks to the small amount of oil and egg used.

This recipe is incredible! I have adjusted some of the ingredients from the original recipe to make it lower in fat and calories, but it doesn't take anything away from the taste! With some fat-free cream cheese spread over a piece -- it is a little piece of heaven! It also makes a great hostess gift during the holidays!

2 points for 1/8 of whole cake

sugar free, low fat

A VERY delicious and attractive way to serve carrots as a side dish!

A lowfat but tasty treat for the whole family. Makes 2 loaves or 18 muffins.

Original recipe from 'Diana Rattray, Your Guide to Southern Food.' In this version I have added extra carrot, craisin and exchanged applesauce for oil. We'll see how it turns out!

Healthy, tasty zucchini bread that's a great quick breakfast or as an item in a brunch spread!

Enjoy this healthy bread as a delicious treat for breakfast or dessert. From the Eat-Clean Diet Cookbook