So, I was thinking back to that Carrot Cake with Cream Cheese Frosting that I made for my mom’s birthday last month and really wanted to recreate that in a bread form that was slightly more macro friendly and something that was more of an “everyday” type of recipe. I put my baking cap on and got to work putting a list of ingredients together that yielded a pretty awesome recreation!
I opted to not add any additional carrots or include any nuts or raisins in this recipe since my current daily macros are a little different than they were last month, but the beauty of these recipes is that anything can be added/reduced/substituted to fit YOUR macros at any given time ;D! Besides, look how fluffy & thick those loaves are <3!
Carrot Spice Bread
Yields: 16 servings
🔸159g FlapJacked Carrot Spice Protein Pancake & Baking Mix
🔸1/2 package (approximately 16g) sugar free instant pudding & pie filling mix in cheesecake or vanilla
🔸60mL unsweetened cashew milk
🔸2 whole eggs
🔸138g liquid egg whites
🔸251g (approx 2-3 small to medium size) ripe bananas, mashed
🔸150g plain Greek yogurt (I used 0% here)
🔸1 scoop (30g) De Novo Nutrition Max MPS whey protein in white cake
🔸1/6 scoop (5g) De Novo Nutrition Max MPS whey protein in pumpkin pie
🔸liquid stevia or sucralose to taste, about 30-40 drops
🔸1/2 tsp baking soda
🔸1/2 tsp baking powder
🔸1 tsp (5g) ground cinnamon
- Preheat oven to 375F.
- Place bananas in a bowl and mash until smooth. Add all other wet ingredients and mix until smooth, then add all other ingredients until well blended.
- Spray 2 glass/metal loaf pans with non-stick cooking spray and evenly divide batter between each one.
- Bake for approximately 30 to 35 minutes or until toothpick comes out clean.
- Let cool & enjoy! Refrigerate any leftovers for freshness.
Nutrition Information (approximate per serving):