Maple Carrot Bread

Image of Team Mealthy
Rated 5.0 based on 5 customer reviews


  • 2 cups whole-wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 pinch of salt
  • 1 carrot, spiralized with 2mm blade
  • 1 ripe banana, mashed
  • 1 large egg, lightly beaten
  • ¾ cup coconut oil
  • ½ cup coconut milk
  • ½ cup maple syrup
  • 1 teaspoon vanilla extract
  • 2 tablespoons chopped walnuts, or to taste


For best results, we recommend using:


  1. Preheat oven to 375°F (180°C). Grease and flour a loaf pan.
  2. Mix flour, baking soda, baking powder, cinnamon, nutmeg and salt together in a large mixing bowl.
  3. Mix spiralized carrot, mashed banana, egg, coconut oil, coconut milk, maple syrup, and vanilla extract together in a separate bowl; add to the flour mixture and mix with a wooden spoon.
  4. Pour batter into the prepared loaf pan. Sprinkle walnuts over the top of the loaf.
  5. Bake in preheated oven until a toothpick inserted in the middle of the bread comes out clean, 35 to 40 minutes. Let bread cool in the loaf pan briefly before inverting onto a plate to slice.
Mealthy tip:

Don't have whole wheat flour? Use all-purpose flour instead! Also, walnuts taste great, but you can use your favorite chopped nut.


5.0out of 5 Stars

(5 Reviews)

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What others are saying

Image of Caro Hodgin

Caro Hodgin says:

yum! i love these fall-y breads. perfect with a cup of coffee. love new ways to use my spiralizer.

Image of Sam Dalton

Sam Dalton says:

This carrot bread was delicious and moist! It's a nice change from the usual zucchini bread. The cinnamon and nutmeg give it an overall warm spice flavor, but I especially love that it's infused with maple syrup and vanilla extract.

Image of Greg Jones

Greg Jones says:

I ate the whole loaf in about two days. Really good bread, and perfect for an on the go breakfast when I'm rushing to work and don't have time to make a full breakfast. I could eat this year round, not just Fall.

Image of Leah M

Leah M says:

I always have a hard time spiraling carrots, so I decided to use shredded carrots instead. This was a great recipe, and my bread resulted in a nice rise. Nothing worse than bread that sinks in the middle! I also mixed extra walnuts in the batter in addition to sprinkling on top. Nice crunch and texture!

Image of Erica Schaefer

Erica Schaefer says:

Instead of using whole wheat flour we did unbleached all purpose flour. I also used precut shredded (matchstick) carrots and almond milk instead of coconut milk. Delicious, quick, and easy!