carrot cake inspired loaf bread

Banana Bread

Carrot Cake Inspired Loaf Bread

Protein in this carrot cake–inspired loaf comes from cashew butter and Greek-style yogurt, which also helps keep it moist and tender. Carrots, nuts and raisins provide texture and flavor, while applesauce adds a subtle sweetness. Use regular or golden raisins or any combination of small or chopped dried fruit. Pecans or even chopped hazelnuts can be used in place of the walnuts.

Ingredients

3/4 cup all-purpose flour
3/4 cup whole-wheat flour
3 tablespoons flaxmeal
2 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
3/4 cup whole-milk plain strained (greek-style) yogurt
1/3 cup unsweetened applesauce
1/3 cup packed light brown sugar
1/4 cup unsalted smooth cashew butter
1/4 cup neutral oil, such as canola or avocado
2 large eggs, at room temperature
2 1/4 teaspoons vanilla extract, divided
1 1/2 cups shredded carrots
1/2 cup walnuts, chopped
1/4 cup unsweetened shredded coconut
2 tablespoons raisins
2 ounces reduced-fat cream cheese, softened
2 teaspoons pure maple syrup
1 tablespoon whole milk

Directions

Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray and line with parchment paper, leaving a 1-inch overhang on both long sides. Whisk all-purpose flour, whole-wheat flour, flaxmeal, pumpkin pie spice, baking powder, baking soda and salt together in a medium bowl until combined.
Whisk yogurt, applesauce, brown sugar, cashew butter, oil, eggs and 2 teaspoons vanilla together in a large bowl until smooth. Gradually add the flour mixture and gently stir until just combined. Fold in carrots, walnuts, coconut and raisins. Spoon the batter into the prepared pan; smooth the top with a silicone or offset spatula.
Bake for 25 minutes; carefully tent with foil and continue baking until a wooden pick inserted in the center comes out clean, 20 to 25 more minutes. Let cool in the pan on a wire rack for 15 minutes. Carefully lift from the pan using the paper overhang; remove paper and let cool completely on the rack, about 1 hour.
Whisk cream cheese, maple syrup, milk and the remaining 1/4 teaspoon vanilla in a small bowl until smooth. Pour the glaze over the loaf.