Nothing says Spring and Easter like carrot cake and I knew there had to be a way to healthify this all-time favorite treat.
This healthy Carrot Buckwheat Loaf, naturally sweetened with applesauce and honey, loaded with freshly grated carrots and warming spices.
Serve plain or top with your favorite preserve. Strawberry preserve is my choice! No matter how you serve it, this quick healthy bread will become a staple in your kitchen.
It’s dense, yet ultra soft and flavored with honey, cinnamon, and nutmeg.
Carrot Buckwheat Loaf
Serve plain or top with your favorite preserve. No matter how you serve it, this quick healthy bread will become a staple in your kitchen.
Ingredients
- 2 eggs
- 1 cup unsweetened apple sauce
- ¼ cup honey
- 2 tablespoons olive oil
- 1 teaspoon vanilla extract
- 2 cups buckwheat flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- Pinch fine sea salt
- 1 cup grated carrots
Instructions
- Preheat oven to 350ºF. Use two 8”x4” oven safe paper bakewares or line a 8″x5″ loaf pan with a parchment paper.
- In a large bowl, whisk together eggs, applesauce, honey, oil, and vanilla until combined. Add in buckwheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt and whisk until fully combined.
- Fold in carrots.
- For two 8”x4” oven safe paper bakeware set: divide batter and bake in preheated oven for about 25 minutes or until a toothpick inserted in the middle comes out clean.
- For 8″x5″ loaf pan: Pour batter into prepared loaf pan and smooth over the top. Bake in preheated oven for about 45 minutes or until a toothpick inserted in the middle comes out clean.
- Let the loaf cool.