3 cups shredded carrots (330 g), about 3 large carrots
1 ½ cups crushed pineapple (565 g), 1 can, drained, juice reserved
3 large eggs, beaten
¼ cup butter (30 g), 1/2 stick, melted
1 cup walnuts (100 g), chopped, optional
Greek Yogurt “Frosting”
1 cup plain greek yogurt (245 g)
1 tablespoon maple syrup
Nutrition Info
Calories 265
Fat 14g
Carbs 27g
Fiber 4g
Sugar 11g
Protein 8g
How to Make It
1. Step
Preheat the oven to 375˚F (190˚C). Generously grease a 9 x 4 (22 x 10 cm) loaf pan with oil.
2. Step
In a large bowl, sift together the flour, sugar, baking soda, baking powder, cinnamon, cardamom, ginger, cloves, and salt. Add the oats and whisk to combine.
3. Step
In a separate large bowl, combine the shredded carrots, pineapple, eggs, and melted butter. Mix well.
4. Step
Add the wet ingredients to the dry ingredients and stir until there are no dry clumps left. Gently fold in the walnuts, if using.
5. Step
Pour the batter into the prepared loaf pan and smooth the top.
6. Step
Bake for 1 hour, until a toothpick inserted in the center of the bread comes out clean.
7. Step
While the bread is baking, make the Greek yogurt “frosting”: In a small bowl, combine the Greek yogurt, maple syrup, and 2 tablespoons of the reserved pineapple juice. Stir until well incorporated. Chill in the refrigerator until ready to use.
8. Step
Remove the bread from the oven and allow to cool for 10 minutes, until safe to handle. Remove from the loaf pan and let cool completely on a wire rack.
9. Step
Slice the bread and serve with a smear of frosting.
