Maple Carrot Bread

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Rated 5.0 based on 6 customer reviews


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.

Nutrition Facts

Per Serving: 405 calories; 26g fat; 40.3g carbohydrates; 6g protein; 23mg cholesterol; 252mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 8

Amount Per Serving
Calories 405 Calories from Fat234
% Daily Value*
Total Fat 26g 40%
Saturated Fat20g 100%
Trans Fat0.0g
Polyunsaturated Fat1.8g
Monounsaturated Fat1.9g
Cholesterol 23mg 8%
Sodium 252mg 11%
Total Carbohydrate 40.3g 13%
Dietary Fiber4g 16%
Protein 6g
Vitamin A21% Vitamin C3%
Calcium6% Iron11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


5.0out of 5 Stars

(6 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!

Image of Mar Perev

Mar Perev says:

I was always wondering why using baking soda if you have the baking powder? I think it’s an extra ingredient, I’m I wrong? Thanks