Sure, you’re no stranger to carrot cake. But carrot cake doesn’t have to mean big slathers of cream cheese frosting. What about a carrot cake that packs a nutritious punch that’s more suitable with coffee for breakfast rather than with birthday candles? We like this Black Sesame & Carrot Quickbread because it’s less sweet and has “snack” written all over it.
Black Sesame & Carrot Quickbread Ingredients Directions Preheat oven to 350°F. Coat an 8-by-4 loaf pan with coconut cooking spray and line with parchment paper. Set aside. In a medium-sized bowl, whisk the flour, baking powder, salt, cinnamon and nutmeg. In a separate, large bowl, whisk together the granulated sugar, brown sugar, oils, applesauce, almond milk, ginger and vanilla. Gradually whisk in dry ingredients, then fold in carrots (be careful not to overmix). Scrape batter into prepared pan; smooth top and sprinkle with black sesame seeds. Bake cake until a tester inserted into the center comes out clean, 75–85 minutes. Transfer pan to a wire rack and let the bread cool completely in the pan before turning out. Once completely cool, lift out the parchment paper (like a little sling) then slice and eat! This quick bread can be made three days ahead. Store, tightly wrapped, at room temperature. Makes 1 loaf. Nutrition Information Serves: 8 | Serving Size: 1 slice Per serving: Calories: 300; Total Fat: 14g; Saturated Fat: 1g; Monounsaturated Fat: 9g; Cholesterol: 0mg; Sodium: 304mg; Carbohydrate: 42g; Dietary Fiber: 1g; Sugar: 21g; Protein: 3g Nutrition Bonus: Potassium: 98mg; Iron: 4%; Vitamin A: 77%; Vitamin C: 2%; Calcium: 5%
