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
Gluten-Free Carrot Bread (Dairy-Free)
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf 1x
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. It’s also dairy-free!
- 2 cups gluten-free all-purpose flour
- 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 coconut sugar
- 3/4 cup vegetable oil
- 2 cups finely grated carrots (use the smallest hole of your grater)
- 1/2 cup roughly chopped pecans
- Preheat oven to 350F. Grease a 9″x5″loaf pan with vegetable oil.
- In a medium bowl, mix the gluten-free all-purpose flour, almond meal, baking powder, cinnamon, nutmeg and salt together. Whisk well to combine.
- In a large bowl, beat the eggs, white sugar, and coconut sugar together until frothy. Slowly add in the vegetable oil and whisk until you get a light and fluffy mixture.
- Gently sift the flour mixture into the bowl with the wet ingredients, mixing well until you get a thick and homogeneous batter. Add in the carrots and chopped pecans and mix until the carrots and pecans are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and bake for 50 to 55 minutes on the middle rack of the oven, or until a toothpick inserted in the middle comes out clean.
- Allow the carrot bread to fully cool before removing from the pan and slicing.
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.
Coconut sugar: I love using some coconut sugar because of the rich taste and the higher fiber content, but you can use brown sugar in place of coconut sugar if you prefer.
Grating the 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 grater. Trust me, while it may take a bit more time, it’s totally worth it!
Adapted from: Meaningful Eats
- Prep Time: 10 mins
- Cook Time: 55 mins
Keywords: gluten-free carrot bread, carrot cake bread, gluten-free carrot cake bread, carrot bread
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!!
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
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!
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 😉
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
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!
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!