Protein Carrot Cake Bread

Pumpkin, we love you… but we’re not ready for you just yet.

So we’re kicking off cozy season with carrot cake bread instead.

Think: warm cinnamon + nutmeg, perfectly sweet, wholesome enough for breakfast… and yes, it packs a protein punch, too. Basically, it’s fall in a loaf pan (sans pumpkin).

Slice it thick, drizzle with our cream cheese glaze, and call it balance.

Add a sprinkle of beeya seed cycling blends for a boost  of hormone-supportive nutrients.

One scoop features seeds with fiber, zinc, magnesium, selenium, healthy fats, and protein that your hormones need to thrive. Sprinkling it on baked goods like this is one of the easiest ways to support better periods, less PMS, clearer skin, less breast tenderness, better moods, more energy, the list goes on...

…ready to bake up something cozy?

Makes: 1 loaf
Prep Time: 10 minutes
Cook Time: 50 minutes

Ingredients:

Bread:

• ¾ cup mashed bananas
• ½ cup maple syrup
• ⅓ cup avocado oil
• ½ cup cottage cheese
• 2 tsp vanilla extract
• 1 Tbsp apple cider vinegar
• 2 eggs
• ½ cup grated carrots (about 2 medium carrots)
• 1 ¾ cups oat flour
• 1 tsp cinnamon
• ½ tsp nutmeg
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp sea salt
• ½ cup chopped walnuts (optional)

Frosting:

• 8 oz cream cheese
• 3 Tbsp maple syrup
• 1 tsp vanilla extract
• 1 Tbsp avocado oil
• 1 scoop beeya seed cycling blends

Instructions:

1. Prep: Preheat your oven to 425°F. Line a 4×8″ loaf pan with parchment paper and lightly grease with avocado oil or non-stick spray.
2. Blend Wet Ingredients: In a blender, combine mashed banana, maple syrup, avocado oil, cottage cheese, vanilla extract, and apple cider vinegar. Blend until smooth.
3. Add Eggs & Carrots: Add the eggs and pulse to incorporate. Then stir in the grated carrots.
4. Combine Dry Ingredients: In a separate bowl, whisk together oat flour, cinnamon, nutmeg, baking soda, baking powder, walnuts, and salt.
5. Mix Batter: Gradually fold dry ingredients into the wet mixture until just combined.
6. Bake: Pour batter into prepared loaf pan. Bake for 10 minutes at 425°F. Without opening the oven, reduce the heat to 350°F and bake for another 40-50 minutes, until a toothpick inserted in the center comes out clean. 
7. Cool: Let bread cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
8. Glaze: Beat the cream cheese, maple syrup, vanilla, and avocado oil until smooth. Spread over cooled bread.
9. Top: Cut the bread into 6 thick slices for 18g of protein per slice and sprinkle with beeya seed cycling blends before slicing and serving.