Carrot Spice Bread


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


  1. Preheat oven to 375F.
  2. 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.
  3. Spray 2 glass/metal loaf pans with non-stick cooking spray and evenly divide batter between each one.
  4. Bake for approximately 30 to 35 minutes or until toothpick comes out clean.
  5. Let cool & enjoy! Refrigerate any leftovers for freshness.
Nutrition Information (approximate per serving):


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