Carrot Almond Bread

Carrot Almond Bread

You know how we talked about snow yesterday? Yeah, I totally opened that window right up, cause there have been snowy and icy storms storms every since I mentioned it. So, as you can imagine, I’ve been bundled in a hoodie, beanie, and a fuzzy blanket all day while I watch the nastiness outside. And of course, I’m hearing about other places in the mid-80’s, experiencing an Indian Summer. Yeah, a bit jealous about that.

There was no way I was getting through the day without baking. As soon as lunch hour hit, I jumped off the computer and headed to the kitchen. I was working at home, so my “office” was just steps from the kitchen. And just the other day, I happened across this cozy recipe in a Yoga Journal magazine. I happened to have all the ingredients on hand, so there was no way I was going to say no to that urge! And on top of that, it’s super healthy. Full of carrots, applesauce, and coconut oil rather than canola or vegetable oil. And the addition of almonds, give the bread just the right amount of crunch to keep things interesting… as if the punch of flavor wasn’t enough!

Carrot Almond Bread

I had to photograph so fast because all I wanted to do was cut a slice, slather it in a bit of butter, and take a big bite of it. My son was begging for the same. “Mom, are you almost done taking pictures yet?” Oh poor child. I pity the children of food bloggers. They will never get their dessert right away. They will always have to wait for the perfect series of pictures to be taken before they dig in. And dinner’s not much different. Either dinner is cold, or Mom doesn’t make it to the table until 5 minutes into the meal because she was busy photographing the perfect plate. My poor (but awesomely supportive) family.

Now please, you have no excuse not to make this bread. It is so cozy. Really. Like curl up with a book on the couch with the fireplace going kind of cozy. So just do it. You will thank me.

Carrot Almond Bread

print-friendly version
adapted from Yoga Journal. June 2012


2 1/2 cups all-purpose flour
1 Tablespoon baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
pinch salt
2 cups shredded carrots
3 large eggs
3/4 cup light brown sugar
1/4 cup coconut oil, melted
1/2 cup applesauce
1 Tablespoon vanilla
1 cup chopped almonds
1/2 cup milk or soy milk


Preheat oven to 325 degrees F. Lightly oil or butter a 9-inch loaf pan.

In a bowl, stir together the flour, baking powder, cinnamon, baking soda, and salt. Set aside.

In a large bowl, or the bowl of a stand-mixer, mix the carrots, eggs, sugar, oil, applesauce, and vanilla until well blended. Fold the flour mixture into the carrot mixture until just combined.

Gently stir in the almonds and milk and pour the batter into the prepared pan.

Bake until the top is golden brown and a tester inserted in the center of the bread comes out with moist crumbs attached – About 50-55 minutes.

Carrot Almond Bread

Carrot Almond Bread


    • Holly says

      Thank you so much! I really hope you try it out. And with a bit of melty-butter spread on the top… yum-O! You’re right about baking and the weather. I have a strong urge to be in the kitchen from about October to February.

    • Holly Waterfall says

      Jessica, I’m not 100% sure. I would mix it as is and if it seems to dry/thick, I would add a titch more applesauce until consistency seems workable. I hope you try it out. Let me know how the ww flour works out for you!


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