Here’s what I love most about this bread: it’s sweet enough that it certainly feels like a treat to eat, but not so sweet that you have to feel guilty if you decide to eat this for breakfast.
I mean, this is quite a bit more healthy than lots of breakfast cereals out there. Also, this bread is so good you really don’t even need the glaze you see I added to mine. But go ahead and add the glaze if you want. It’s pretty. And tasty.
Related: 50+ Healthy Breakfast Ideas
After baking, eating, sharing, and photographing this bread, I sat down at my computer to edit these photos, and I realized that the little dish of shredded carrots kind of looks like shredded cheddar cheese.
That has nothing to do with anything. I just thought you should know. Okay, let’s bake some bread together!
Cashew Carrot Quick Bread, makes 1 loaf.
1 cup grated carrots
1/2 cup cashews
1 cup sugar
1/2 cup softened butter
1 teaspoon vanilla extract
1 1/2 cups flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup Greek yogurt
Wash, peel, and grate (or shred) your carrots. I got lazy and shredded mine in a food processor instead of grating them by hand.
In a large bowl, combine the sugar and softened butter, and cream together until the mixture becomes a pale yellow. Stir in the eggs and vanilla.
In another bowl, combine the flour, cinnamon, baking soda, and salt. Whisk together.
Combine the dry ingredients in with the wet ingredients along with the carrots, cashews, and Greek yogurt. Stir until just combined.
Spoon the batter into a buttered baking dish. Bake at 325°F for 55-60 minutes. Allow to cool for 10 minutes before removing from the pan.
For the glaze (if using), whisk together 1/2 cup powdered sugar and 2-3 tablespoons milk. Pour over the still warm loaf just before serving.
If you like zucchini or pumpkin bread, you’ll love this summer variation. Enjoy! xo. Emma
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- 1 cup carrots (grated)
- ½ cup cashews
- 1 cup sugar
- ½ cup butter (softened)
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ½ cups flour
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup Greek yogurt
- Wash, peel, and grate (or shred) your carrots. I got lazy and shredded mine in a food processor instead of grating them by hand.
- In a large bowl, combine the sugar and softened butter, and cream together until the mixture becomes a pale yellow. Stir in the eggs and vanilla.
- In another bowl, combine the flour, cinnamon, baking soda, and salt. Whisk together.
- Combine the dry ingredients in with the wet ingredients along with the carrots, cashews, and Greek yogurt. Stir until just combined. Spoon the batter into a buttered baking dish. Bake at 325°F for 55-60 minutes. Allow to cool for 10 minutes before removing from the pan.
I might be blind but what CREAM?? add the cream is all I’m seeing and how much of this cream? Thanks in advance!
nevermind! I see what I misunderstood there lol
are the cashews raw or salted do you chop them
Hmmmm that sounds lovely! I am so glad that I found this recipe, since I have eaten Cashew Carrot Muffins in my favourite London Café last week. Hope the cake is as good as the muffins but they look stunning.
Thanks for the recipe
Yuuuuuuuum that looks amazing!
I was actually really surprised about how easy it is to make the frosting! Will be giving it a try!
Made this today. Doubled the batch (which worked fine — you know how some recipes get wonky if you double them?)so that I can keep one and bring one to a gathering tomorrow. I also added a smidge of cardamom. Yum!
This sounds yummy. I am so glad someone asked about how to add the cashews. I was not sure if you had chopped them or pureed them.
Thanks for the great recipe!
Oh wow, this looks delicious! I love the addition of the cashews 🙂
This looks so delicious! Do you think substituting coconut sugar for the sugar would alter the outcome? I don’t use regular/processed sugars/flours for baking. I think I will give it a try and see what happens! Thanks for such a great recipe.
What kind of flour did you use? All purpose? or Wholemeal flour?
I totally wasn’t sure about the combo, but after reading and seeing photos…I cannot wait to make this bread. It is the perfect addition to our weekend away at the lake with friends! Thanks Emma!
Ah ah I totally thought it was cheddar cheese ! Which makes me think of an equally delicious savoury bread…
Anyway, this bread looks delicious and healthy, yum !
Awe. Thank you! Appreciate you spreading the word about our site. 🙂
Very cool! Let us know how that turns out. It sounds really yummy.
Go for it! Walnuts are delicious as well.
Yes, rough chop (meaning not very fine). You could leave them whole or halves depending on the texture you prefer. I would not grind them as adding a paste or butter (like peanut butter) would likely alter the crumb of the cake even more. It might be good, I just haven’t tried it that way so I can’t really recommend it.
Yes, if you want. You could leave them whole or halved as well. It’s really up to you. I gave mine a rough chop before adding them to the batter.
It adds more crunch than flavor I’d say. To me cashews are a more mild and slightly sweet nut, so they work well in this bread.
This is actually perfect. I have two unopened bags of carrots in my fridge & a tub of unopened cashews in the pantry. Cashew Carrot Bread for everyone!!
Um yes please! This looks divine! P.S. I noted your blog as one to follow this summer in my weekly blog post! I am kinda obsessed with everything you guys are doing. I cant wait to read GIRLBOSS thanks for the reccomendation!