Gluten-Free Carrot Bread

Gluten-Free Carrot Bread

I’m a sucker for sweet breads. So far this Summer we’ve made banana bread and zucchini bread. That got me wondering what other fruits and vegetables you can bake into bread?

As unglamorous as they are, carrot desserts are some of my favorites; I’ve had carrot cakes at multiple birthdays throughout the years. Some people think they sound too healthy to make a good dessert, but if you slap enough cream cheese frosting onto anything it will taste good, right?

Gluten-Free Carrot Bread Loaf

This bread isn’t quite as sweet as a carrot cake or carrot cake muffin would be; I like that because the last thing I need in the morning is a sugar coma. Instead it’s rather spicy with jewels of sweetness from the raisins. You can swap in toasted walnuts for the coconut for a nuttier flavor and added crunch. Of course you can also add white chocolate chips and cream cheese frosting; it’s all about how decadent you want to go.

Gluten-Free Carrot Bread

Prep time: 15 minutes

Cook time: 50 minutes

Ingredients(Makes 1 loaf):

  • 1 1/4 cup almond flour
  • 1/2 cup brown sugar
  • 3/4 cup tightly packed shredded carrot
  • 1/4 cup vegetable oil
  • 1 6oz container plain yogurt
  • 4 extra large eggs
  • 1/4 cup raisins
  • 1/4 cup shredded coconut
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg

Gluten-Free Carrot Bread Shredded Carrot

Method:

  1. Preheat your oven to 350 degrees.
  2. In a large bowl, beat together the almond flour and brown sugar to make sure there aren’t any clumps.
  3. Add in the carrots, oil, yogurt, and eggs and mix completely.
  4. Toss in the raisins, coconut, salt, baking powder and spices and mix again.
  5. Pour the batter into a greased 9-inch loaf pan.
  6. Bake for 50 minutes or until the center of the loaf has set.
  7. Remove from the oven and let cool completely before cutting into slices.

Gluten-Free Carrot Bread Slice

It didn’t take me very long to mix some powdered sugar and cream cheese and spread it onto a hot slice. It didn’t take me long at all.

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12 Responses to Gluten-Free Carrot Bread
  1. Maryea {Happy Healthy Mama}
    September 4, 2012 | 9:29 am

    This looks so moist. I love carrot cake/bread/muffins. This looks like a perfect breakfast bread.

  2. Hannah
    September 4, 2012 | 1:04 pm

    I don’t think I’ve ever made carrot cake in my life, but this looks incredible. Without the nasty raisins, of course, but chocolate chips or cranberries could easily fix that ;)

  3. ally
    September 6, 2012 | 1:48 pm

    carrot bread! best. idea. ever.
    xo
    http://hersuitcaseheart.tumblr.com

  4. Linda Bristow
    September 12, 2012 | 2:16 am

    Not fond of web sites with recipes that don’t have a printable version. Not worth the trouble.

    • Wannabe Chef
      September 12, 2012 | 8:34 am

      Hi, Linda. The orangeish button at the end of each page that says Jolliprint will create a printable PDF that you can download or email.

      • Sharon
        September 20, 2012 | 5:35 pm

        You can Highlight the text, copy it and then paste it into a word document and then just print it.

  5. Amber
    September 20, 2012 | 4:13 pm

    If I wanted to make this with regular flour, would it be the same amount?

    • Wannabe Chef
      September 20, 2012 | 4:15 pm

      I would suggest 1 1/2 cups of regular flour and 1 less egg. Maybe add a little water if the batter seems thick.

  6. Harriet
    December 2, 2012 | 6:12 pm

    I look forward to making your Gluten-free Carrot Bread, however could you please clarify the following: in Ingredients you specify using baking powder while in Method you refer to tossing in baking soda. I assume this should read baking powder. Thanks.

    • Wannabe Chef
      December 2, 2012 | 7:24 pm

      Sorry about that. Baking powder is the correct ingredient.

  7. Simone
    March 7, 2013 | 1:51 pm

    Can I use brown rice flour with this instead of almond?

    • Wannabe Chef
      March 7, 2013 | 8:37 pm

      I have not tried substituting brown rice flour for almond flour in a recipe like this before.

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