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Half-sliced loaf of carrot bread on parchment paper.

Gluten-Free Carrot Bread (Dairy-Free)


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5 from 3 reviews

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

Units Scale

Instructions

  1. Preheat and Grease: Preheat oven to 350F. Grease a 9″x5″loaf pan with nonstick baking spray.
  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 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. 
  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 until the carrots and pecans are evenly distributed throughout the 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, or until a toothpick inserted in the middle comes out clean.
  8. 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