Carrot Bread - A lighter and healthier version of Mimi's Café Carrot Bread made with whole grains and less fat and sugar.

Carrot Bread

Whole grain carrot bread studded with raisins and nuts.


  • 3/4 cups carrots sliced in 1/4 inch pieces
  • 1 1/2 cup whole wheat flour
  • 1 teaspoon cinnamon
  • 3/4 teaspoons salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ginger
  • 1/4 teaspoon ground cloves
  • 2/3 cups sugar
  • 1/4 cup canola or vegetable oil
  • 1/4 cup vanilla yogurt or plain yogurt with a teaspoon of vanilla extract
  • 1 Large egg
  • 1 Large egg white
  • 1/2 cup pecans or walnuts finely chopped
  • 1/2 cup raisins


  1. Preheat oven to 350 degrees.
  2. Cook carrots in boiling water 15 minutes until tender, drain. Process in food processer or blender using some of the cooking water until smooth. Only use enough water to blend and make it smooth.
  3. In a large bowl, whisk together whole wheat flour, cinnamon, salt, baking soda, baking powder, ginger and cloves.
  4. In a small bowl whisk together carrot, sugar, oil, yogurt, and eggs. Fold carrot mixture to flour mixture, stirring until just combined. Add nuts and raisins.
  5. Pour batter into an 8-inch loaf pan coated with cooking spray. Bake at 350 degrees for 50 minutes or until a wooden toothpick inserted in the center comes out clean. Cool bread in pan for 10 minutes on a wire rack; remove from pan. Cool completely on the wire rack.