Thursday, August 9, 2018

Recipe: Healthy Carrot Loaf Makes a Great Lunchbox Snack or Dessert

I know like many other moms, you also strive to put healthier balance in your family's diet.  Many people are looking for ways to become healthier, and I'm your go to mommy recipe-trier, for those food who can answer to your cravings but won't make you cry guilty after.

I have had long years of trying this and that, and replacing this with that, and adding this and that, just to make a dish complete with the nutrients your kids need.  Or just like what you might be thinking of me, right now, I'm healthy-food junkie (or crazy).  Call me anything, but don't call me a bad mom.  I know, I know, my kids are just hating me every time I try out something, like adding malunggay to my cookies or brownies or using a different kind of flour.

If you want to follow my footsteps, a place to start making the change toward better health is to learn which foods are holding back your health most.  Let's start with the flour, shall we?

You can check out these old recipe posts where I ditched the refined flour and used something healthier to replace it with.

Sweet Sorghum: Another Sweet and Healthy Discovery

This time, I still used all-purpose flour but instead of using whole wheat flour, I used oat flour, which I made myself with rolled oats.  To make this even healthier, you can opt to use wheat flour and replace the all-purpose with oat flour.  In my case, I don't whole wheat flour, so I replaced it with oat flour.

The loaf is cakey and crumbly, not too sweet, so maybe you can add 1/4 cup more sugar.  Also, make sure to use large-sized egg.

We have a juvie diabetic so, my recipe is just perfect for me.

We love  having this at breakfast served with a thick coating of Emborg Cream Cheese.

This recipe was adapted from

Oat Flour Carrot Loaf


¾ cup oat flour (whole wheat flour)
3/4 cup all-purpose flour
1 ½ tsp cinnamon
½ tsp nutmeg
1 tsp baking powder
1 tsp baking soda
1 egg
3 tbsp unsalted butter, melted at room temperature
¾ cup Greek yogurt (or regular yogurt)
½ cup packed Coco sugar (brown sugar)
¾ tsp vanilla
1 cup shredded carrots


1. Preheat oven to 350 degrees F.

2. Spray a 9X5 loaf pan with non-stick cooking spray, or line it with wax or baking paper.

3. In one bowl, combine flours, spices, baking soda, and baking powder. Set aside.
4. In a different bowl beat egg till fluffy, beat in butter, then add in yogurt, sugar, and vanilla. Stir in carrots.
5. Add flour mixture and stir until combined.
6. Pour into prepared loaf pan.
7. Bake at 350F for approximately 50 minutes or until a toothpick or cake tester inserted comes out clean.
8. Let cool in pan 5 minutes, then remove from pan and cool completely.

Recipe Notes:

Best when:
     Shred your carrots with food processor then freeze them in 1 or 2 cup bags (I do both)

Nutrition Facts:

Healthy Carrot Loaf

Amount Per Serving

Calories 137 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 14mg 5%
Sodium 125mg 5%
Potassium 146mg 4%
Total Carbohydrates 22g 7%
Dietary Fiber 1g 4%
Sugars 9g
Protein 3g 6%
Vitamin A 36%
Vitamin C 0.8%
Calcium 5.2%
Iron 4.7%
* Percent Daily Values are based on a 2000 calorie diet.


  1. Wow! Loaf na super healthy... Galing mo naman po momshie..��

  2. gusto ko sana itry . kaya lang nakalimutan kooo . la nga pala kame oven 😂

  3. Wow sis pwede kana magbusiness! Ang ganda ng presentation ng tinapay. Nagagagawa din kami ng tinapay sis sa bahay kaso banana bread sya... iba parin talaga ang homemade. Natututo kana nadadagdagan pa yung skills mo.


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