My daughter has been devouring carrots lately and I thought I would make some bread for her to snack on or have for a quick breakfast option. This recipe has no added fat, which makes it even better but wait – I did add some non fat Chobani for extra protein for muscle recovery.
1 1/4 cups of All-Purpose Flour (King Arthur Flour is preferred)
1 cup of whole wheat flour (again KAF)
1.5 teaspoon of ground cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon of baking powder
1 cup of vanilla Chobani yogurt (or plain Chobani)
1/3 cup of unsweetened applesauce
1/2 cup of light brown sugar
1 teaspoon vanilla extract
2 cups of shredded carrots (I used organic)
1/2 cup of toasted coconut
Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it plain.
Preheat the oven to 350 degrees. Spray your pan (mini loaf, loaf or cupcake pan) with baking spray with flour and set aside.
In a mixing bowl, combine the flours, spices, salt and soda and powder.
In your stand mixer, blend the yogurt, eggs, applesauce, brown sugar, extract and carrots. Then add the dry mixture. Blend without over-mixing. Then add the coconut and blend one last time. Scoop into your prepared vessel. Baking times will vary. Muffins will take about 16-18 minutes, loaves will take 24-30 minutes. When an inserted toothpick comes out clean, they are ready!
— Knead to Cook