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.

FlapJacked Carrot Cake Bread Recipe


2 cups FlapJacked Carrot Spice Protein Pancake & Baking 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: 12
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.