A deliciously moist loaf of gluten-free carrot bread that is filled with finely grated carrots, chopped pecans, and has hints of cinnamon and nutmeg. Tastes just like you’re eating carrot cake, but it’s way healthier without any icing! It’s perfect for breakfast, snack or even a light dessert! Dairy-free too! Go bake a loaf of this carrot cake bread today!
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Jump to:
- A Healthier Version of Carrot Cake
- What is Carrot Bread?
- Why This Recipe Works:
- Ingredients You’ll Need:
- Recipe Notes + Substitutions:
- How to Make Gluten-Free Carrot Bread (Step by Step):
- Dish by Dish Tips/Tricks:
- Other Gluten-Free Carrot Recipes You’ll Love:
- Gluten-Free Bread Recipes to Bake:
- Gluten-Free Carrot Bread (Dairy-Free)
A Healthier Version of Carrot Cake
Carrot cake is definitely one of my favorite snacks – or does it also qualify as dessert?
The only issue I have with the classic version of carrot cake is that often times the icing on top is just too sweet for my liking – and I usually find myself wishing the icing wasn’t there.
What is Carrot Bread?
This recipe for gluten-free carrot cake bread is my answer to that – and it’s sweet enough to satisfy any cravings for something sweet, but isn’t over the top sweet.
Sort of carrot cake without the icing. Also, because it’s technically “bread”, you can literally eat it anytime, in my honest opinion. Enjoy it as a healthy breakfast, a tasty afternoon snack, or a light dessert after dinner.
Between Juan and myself, we’ve finished up an entire loaf of this gluten-free cake carrot bread in one day. Yep, we started at breakfast and finished up before we went to bed, so trust me when I say that it’s really that good.
Why This Recipe Works:
- Simple Ingredients: The ingredients needed to make this gluten-free carrot loaf cake are easily accessible at the local grocery store (nothing fancy required!).
- Easy to Make: Preparing this carrot quick bread is just a matter of mixing dry ingredients with the wet ingredients to get the batter, then folding in the grated carrots and chopped pecans before baking!
- Totally Gluten-Free & Dairy-Free: The best part is that this healthy carrot bread recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues.
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for gluten-free carrot bread recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Gluten-Free Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) to ensure a lighter final texture. I do NOT recommend using gluten-free flour blends that are made up of heavier flours (such as garbanzo bean flour) as that will result in a heavier final texture.
- Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in. Alternatively, if you are allergic to xanthan gum, you can substitute it with equal quantities of psyllium husk powder.
- Almond meal: The almond meal keeps this bread deliciously moist. Here’s a super easy recipe for 5-minute homemade almond meal. You can also substitute almond meal for blanched almond flour if you prefer or swap it out in equal quantities for this easy 5-minute homemade cashew flour.
- Baking Powder: Baking powder is the only leavening agent used in this gluten-free carrot bread recipe, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
- Spices: I used ground cinnamon and ground nutmeg because these spices complement the carrot loaf very well. Alternatively, you may also use equal amounts of pumpkin pie spice if you prefer.
- Eggs: Eggs are a necessary binder in this gf carrot loaf recipe, so make sure to add them in. I haven’t made this carrot cake bread without eggs, so I don’t know how that would turn out.
- White Sugar: I used white sugar, but cane sugar will work just as well. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
- Dark Brown Sugar: I used dark brown sugar, but you can also use light brown sugar or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend using granulated golden monkfruit sweetener (a 1:1 brown sugar substitute that is zero glycemic index and will not raise your blood sugar).
- Vegetable Oil: I like using sunflower oil because I always have a bottle of it on hand. However, you can also use another vegetable oil (such as canola oil, olive oil, avocado oil, or melted coconut oil). You can also use melted unsalted dairy-free butter if you prefer.
- Carrots: The highlight of this bread is definitely the grated fresh carrots, and this bread tastes best with the most finely-grated carrots. Store-bought grated carrots tend to be very big in my opinion, so it’s best to grate your own. Make sure you grate your carrots using the smallest hole on your box grater. Trust me, while it may take a bit more time, it’s totally worth it!
- Pecans: Chopped pecans add a beautiful contrast in taste and texture to this gf carrot bread. However, you may also use other types of unsalted chopped nuts (such as almonds or walnuts).
- Storing/Freezing: To store, wrap the gluten-free dairy-free carrot cake loaf in plastic wrap or place in an airtight container and store for up to 5 days in the refrigerator. To freeze, wrap the healthy gluten-free carrot loaf in plastic wrap and then store for up to 2 months in the freezer. Allow the frozen carrot loaf to thaw completely overnight in the refrigerator before slicing and enjoying.
How to Make Gluten-Free Carrot Bread (Step by Step):
1. Preheat and Grease
Preheat oven to 350F. Grease a 9″x5″loaf pan with nonstick baking spray. You can also line the pan with parchment paper for easier removal.
2. Whisk Dry Ingredients Except Sugar
In a medium bowl, mix the gluten-free all-purpose flour, almond meal, baking powder, cinnamon, nutmeg and salt together. Whisk well to combine.
3. Beat Eggs, Sugar & Oil
In a large mixing bowl, beat the eggs, white sugar, and dark brown sugar together until frothy. Slowly add in the vegetable oil and whisk until you get a light and fluffy mixture.
4. Add Flour Mixture to Wet Ingredients
Gently sift the flour mixture into the bowl with the wet ingredients, mixing well until you get a thick and homogeneous batter.
5. Fold in Carrots and Pecans
Add in the grated carrots and chopped pecans and mix well until the carrots and pecans are evenly distributed throughout the carrot cake batter.
6. Transfer Batter to Loaf Pan
Pour the batter into the prepared loaf pan.
7. Bake Until Ready
Bake the batter for 50 to 55 minutes on the middle rack of the oven until the loaf is golden brown, and a toothpick inserted in the center of the loaf comes out clean.
8. Cool Completely Before Slicing
Allow the carrot bread to fully cool at room temperature before removing from the pan and slicing.
Dish by Dish Tips/Tricks:
- Use Finely Grated Carrots: The more finely grated the carrots, the better, so you don’t get random big pieces of carrot in the middle of the bread. Finely grated carrots make for better texture in this bread, so make sure to grate your carrots on the smallest hole on your grater. Store-bought carrots tend to be too large in my view, so you’ll be best grating them yourself and working up some muscle in between!
- Let Cool Completely: Make sure to let the gf carrot bread cool completely before slicing as the inside will continue cooking with the residual heat even after you remove the loaf from the oven. What I usually do to keep the impatience and anxiety at bay is to wash up the dishes while the gluten-free carrot cake bread cools, and then read something online until the bread is ready. And once it is, slice and eat to your heart’s content!
- Optional Add Ins: If you like a little more crunch to this carrot loaf, feel free to mix a handful of seeds into the batter (such as pumpkin seeds, sunflower seeds, chia seeds or flax seeds). Or, if you like a little extra sweetness, go ahead and add a tablespoon or two of golden raisins.
- To Make it More Decadent: If you want to make this healthy carrot cake loaf feel more like a dessert on special occasions instead of just quick bread, you can sprinkle some powdered sugar over or spread it with cream cheese frosting.
Other Gluten-Free Carrot Recipes You’ll Love:
- Moist Carrot Cake (Gluten-Free, Dairy-Free)
- Easy Carrot Muffins (Gluten-Free, Dairy-Free)
- Creamy Carrot Soup (Gluten-Free, Dairy-Free)
Gluten-Free Bread Recipes to Bake:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintGluten-Free Carrot Bread (Dairy-Free)
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf 1x
- Diet: Gluten Free
Description
A deliciously moist loaf of gluten-free carrot bread that is filled with finely grated carrots, chopped pecans, and has hints of cinnamon and nutmeg. Tastes just like you’re eating carrot cake, but it’s way healthier without any icing! It’s perfect for breakfast, snack or even a light dessert! Dairy-free too! Go bake a loaf of this carrot cake bread today!
Ingredients
- 2 cups gluten-free all-purpose flour
- 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
- 1/2 cup almond meal
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 4 eggs, beaten
- 1 cup white sugar
- 1/2 cup dark brown sugar
- 3/4 cup sunflower oil
- 2 cups finely grated carrots
- 1/2 cup roughly chopped unsalted pecans
Instructions
- Preheat and Grease: Preheat oven to 350F. Grease a 9″x5″loaf pan with nonstick baking spray.
- Whisk Dry Ingredients Except Sugar: In a medium bowl, mix the gluten-free all-purpose flour, almond meal, baking powder, cinnamon, nutmeg and salt together. Whisk well to combine.
- Beat Eggs, Sugar and Oil: In a large bowl, beat the eggs, white sugar, and dark brown sugar together until frothy. Slowly add in the vegetable oil and whisk until you get a light and fluffy mixture.
- Add Flour Mixture to Wet Ingredients: Gently sift the flour mixture into the bowl with the wet ingredients, mixing well until you get a thick and homogeneous batter.
- Fold in Carrots and Pecans: Add in the grated carrots and chopped pecans and mix until the carrots and pecans are evenly distributed throughout the batter.
- Transfer Batter to Loaf Pan: Pour the batter into the prepared loaf pan.
- Bake Until Ready: Bake the batter for 50 to 55 minutes on the middle rack of the oven, or until a toothpick inserted in the middle comes out clean.
- Cool Completely Before Slicing: Allow the carrot bread to fully cool before removing from the pan and slicing.
Notes
Gluten-Free Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) to ensure a lighter final texture. I do NOT recommend using gluten-free flour blends that are made up of heavier flours (such as garbanzo bean flour) as that will result in a heavier final texture.
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in. Alternatively, if you are allergic to xanthan gum, you can substitute it with equal quantities of psyllium husk powder.
Almond meal: The almond meal keeps this bread deliciously moist. Here’s a super easy recipe for 5-minute homemade almond meal. You can also substitute almond meal for blanched almond flour if you prefer or swap it out in equal quantities for this easy 5-minute homemade cashew flour.
Baking Powder: Baking powder is the only leavening agent used in this gluten-free carrot bread recipe, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
Spices: I used ground cinnamon and ground nutmeg because these spices complement the carrot loaf very well. Alternatively, you may also use equal amounts of pumpkin pie spice if you prefer.
Eggs: Eggs are a necessary binder in this gf carrot loaf recipe, so make sure to add them in. I haven’t made this carrot cake bread without eggs, so I don’t know how that would turn out.
White Sugar: I used white sugar, but cane sugar will work just as well. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
Dark Brown Sugar: I used dark brown sugar, but you can also use light brown sugar or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend using granulated golden monkfruit sweetener (a 1:1 brown sugar substitute that is zero glycemic index and will not raise your blood sugar).
Vegetable Oil: I like using sunflower oil because I always have a bottle of it on hand. However, you can also use another vegetable oil (such as canola oil, olive oil, avocado oil, or melted coconut oil). You can also use melted unsalted dairy-free butter if you prefer.
Carrots: While the highlight of this bread is definitely the grated carrots, this bread tastes best with the most finely-grated carrots. Storebought grated carrots tend to be very big in my opinion, so it’s best to grate your own. Make sure you grate your carrots using the smallest hole on your box grater. Trust me, while it may take a bit more time, it’s totally worth it!
Pecans: Chopped pecans add a beautiful contrast in taste and texture to this gf carrot bread. However, you may also use other types of unsalted chopped nuts (such as almonds or walnuts).
Storing/Freezing: To store, wrap the gluten-free carrot cake bread in plastic wrap or place in an airtight container and store for up to 5 days in the refrigerator. To freeze, wrap the healthy gluten-free carrot loaf in plastic wrap and then store for up to 2 months in the freezer. Allow the frozen carrot loaf to thaw completely overnight in the refrigerator before slicing and enjoying.
Adapted from: Meaningful Eats
- Prep Time: 10 mins
- Cook Time: 55 mins
- Category: Bread
- Method: Baking
- Cuisine: American
Lisa G says
Wow, this is the best carrot cake i have ever made. Thank you!
have you ever tried freezing it?
Felicia Lim says
Hi Lisa! So happy to hear that! Thank you for letting me know 🙂 Yes, you can freeze it. Once cooled, wrap the carrot cake in several layers of plastic wrap and freeze for up to 3 months. Before eating, let it thaw overnight in the fridge and then slice or heat up slightly in the oven before serving. Hope this helps!!
DebS says
All of your recipes look amazing and I will be testing many 🙂 However, with a few (including this one) you use almond flour and or/almond meal. My daughter has a severe nut and peanut allergy. Is there anything I can substitute? Thank you so much for your help!
Felicia Lim says
Hi Debs!
Thank you so much for your kind words. I believe sunflower seed meal would make a good replacement for almond flour/meal since your daughter has a nut allergy.Hopefully that works and you and your daughter enjoy the recipes!
Take care,
Felicia
Julie says
Love your recipes too. Easy & Yummy. Thank you for sharing.
Felicia Lim says
Hi Julie! Thank you so much, and I’m glad you enjoy the recipes on Dish by Dish! Would love to see you on the blog again sometime soon 😉
Triarik says
Wonderful carrot bread! Tried it today and cut in 1/2 the amount of granulated sugar. Used blanched almond flour and worked out perfectly. Can’t wait to have it with coffee tomorrow for Christmas Eve! Thank you! Our home smells delicious.
Felicia Lim says
Hi Triarik! So happy you enjoyed this carrot bread 🙂 Merry Christmas to you and your family!
Grace Lim says
Hi Felicia,
You know carrot cake is also one of my favorite cakes.
Now that you have introduce the carrot cake bread as an alternative to the taste and texture, I am keen to try it out to enjoy its goodness for myself.
Thanks for sharing!
I love you and bless you!
Mum
felicia | Dish by Dish says
Mummy! I think you’ll enjoy this! If you don’t have gluten-free flour you can just use normal wheat flour in the same quantities shouldn’t be any issue. Let me know if you make it in the end, and how it turns out! Love you lots!