Healthy Carrot Cake Bread

Healthy carrot cake bread with pineapple is a light and delicious quick bread recipe for your Easter or spring table. It is also a great way to use up extra carrots during carrot season!

Topped with toasted pecans and made with no icing, this less sugar and healthier breakfast bread is light, fluffy, moist and super delicious!


coconut flour salt baking soda cinnamon coconut sugar butter eggs yogurt vanilla carrots pineapple

Delicious texture.

Pineapple gives a natural sweetness that helps to keep the recipe free of refined sugar and adds moisture.

Preheat oven to 350 degrees.  Prepared a bread pan by spraying with coconut oil.


Measure out dry ingredients and mix together.  I like to sift my ingredients but it’s not essential.  Set aside.


Cream sugar and butter until combined.  Add eggs one at a time until combined.  Add vanilla and greek yogurt.


Add dry ingredients to wet and stir until combined.  Do not overstir.  Add to prepared bread pan and top with toasted pecans.


Swipe up for full recipe!