Gluten-Free Carrot Cake Bread (Dairy-Free)

A deliciously moist loaf of gluten-free carrot cake 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 also dairy-free!

A Healthier Version of Carrot Cake

Carrot cake is definitely one of my favorite snacks – or does it also qualify as dessert? I don’t know, because I can eat it for breakfast, tea, or even after dinner, just because I like it that much.

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.

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. Also, because it’s technically “bread”, you can literally eat it anytime, in my honest opinion.

Between Juan and myself, we’ve finished up an entire loaf of this carrot cake 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.

Pro Tip: Use finely grated carrots!

Since we’re making carrot cake bread, with an emphasis on the “carrot”, the grated carrots are going to be the highlight of the bread. In my opinion and experience, 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!

Preparing the carrot cake bread

Let’s start off by getting the mise en place ready for this absolutely delicious bread. You’ll need gluten-free all-purpose flour, almond meal, baking powder, ground cinnamon, ground nutmeg, salt. You’ll also need eggs, white sugar, coconut sugar, vegetable oil, grated carrots, and pecans.

Begin by preheating the oven to 350F and greasing a 9″x 5″ loaf pan with vegetable oil. Whisk the gluten-free all-purpose flour, almond meal, baking powder, cinnamon, nutmeg, and salt together in a medium bowl.

In a large bowl, beat the eggs, white sugar, and coconut sugar together until you get a frothy mixture. Add the vegetable oil and whisk until light and fluffy.

Next, slowly sift the flour mixture into the bowl with the wet ingredients and mix thoroughly until you get a thick and homogeneous batter.

Add the grated carrots and chopped pecans and mix until they are evenly distributed throughout the batter.

Pour the batter into the prepared loaf pan and then bake in the middle rack of your oven for 50 to 55 minutes, until a toothpick inserted in the middle comes out clean.

Allow carrot cake bread to fully cool before slicing!

Since I’m naturally impatient myself, I can understand the need to slice into this beautiful and fragrant bread the moment it’s out of the oven. But resist the urge to do so!

Gluten-free baked goods (as with normal baked goods) will continue to cook with the residual heat, and if you slice into the bread too early, it might break easily.

What I usually do to keep the impatience and anxiety at bay is to wash up the dishes while the bread cools, and then read something online until the bread is ready. And once it is, slice and eat to your heart’s content!

If you enjoyed this, you’ll also love these other bread recipes:

• 10 Easy Gluten-Free Bread Recipes to Make on Repeat
• The Best Gluten-Free Banana Bread (Dairy-Free)
• Gluten-Free Honey Oat Quick Bread
• Gluten-Free Vegan Pumpkin Bread
• Super Moist Gluten-Free Pumpkin Bread
• Gluten-Free Rosemary Cornbread
• Grain-Free Coconut Cashew Bread
• Grain-Free Cashew Bread
• Grain-Free Rosemary Almond Bread
• Easy Gluten-Free Sandwich Bread (Vegan)
• Amazing Gluten-Free Sandwich Bread
• Gluten-Free Skillet Cornbread

Print