Carrot Spice Bread

Taste the delicious flavors of carrot cake in the form of a simple protein and fiber-packed quick bread. This recipe can also be made into muffins*, which are perfect for weekday breakfasts on-the-go.


  • 2 cups FlapJacked Carrot Spice Protein Pancake Mix
  • 1 tsp baking powder
  • 1 tsp pumpkin pie spice
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 cup low-fat plain Greek yogurt
  • 1/2 cup applesauce
  • 1/3 cup maple sugar
  • 1 cup grated carrots
  • 1/4 cup chopped walnuts
  • 1/4 cup raisins


  • Serving Size:   3/4" slice
  • Servings:   21
  • Calories:   125
  • Fat:   3g
  • Carbs:   19g
  • Fiber:   5g
  • Sugar:   11g
  • Protein:   7.5g


  • Pre-heat oven to 350˚.
  • In a large bowl, combine FlapJacked mix, baking powder and pumpkin pie spice. In a medium sized bowl, combine the eggs, yogurt, applesauce, sugar and carrots. Mix by hand with a spoon until ingredients are well incorporated. Add the contents from the medium bowl to the large bowl and stir well for about two minutes until you have a smooth, wet batter. Add in the walnuts and raisins and stir well again. Pour the batter into a greased loaf pan and place in the oven. Bake for 50 minutes (test by putting a toothpick into the middle of the bread- when it comes out clean the bread is ready). Serve immediately or wrap in plastic wrap and store in the refrigerator for up to five days. ENJOY!
  • *If making into muffins, bake at 350˚ for about 18 minutes.

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