This Paleo Carrot Cake Bread is easy, delicious, and perfect for breakfast or dessert. It is gluten free, dairy free, and refined sugar free, but still has all the flavor that you love.
Carrot cake has always been a favorite of mine. Giving it a healthier makeover was fun and the results were just as delicious- but without all the sugar and vegetable oil that the original has. Using coconut oil keeps it dairy free and I use almond and coconut flour to keep it gluten free. Sweetened only with honey makes it not quite as sweet as cake, but it’s still a great treat!
Raisins are optional, I personally love them, but I know a lot of people don’t like them at all. No problem- just leave them out. You can add nuts if you like. I never add nuts to baked goods because we don’t prefer them, but can definitely be added if you’d like. You won’t even miss the traditional cream cheese frosting that’s on carrot cake.
You can spread a little butter on it, but we didn’t think it needed any. And it gets better as it sits- so the second and third day it will be even more moist and the flavors will be more developed. This bread is moist, sweet, and easy to make. Everything is mixed in one bowl, by hand, and is done in 35 minutes.
You will love this delicious cross between cake and bread. The ease of a quick bread with all the flavor of carrot cake. I know it’a classic to have carrot cake for Easter, but I like to make this all year long. Of course it makes an appearance on Easter, too! Here are more carrot cake recipes you'll love:
Paleo Carrot Cake Bread
- Preheat oven to 325° and grease a 9x5 loaf pan or line it with parchment paper.
- In a large bowl, combine carrots, coconut oil, and honey. Stir until mixed. Add the eggs and stir until combined.
- Add the almond flour, coconut flour, salt, cinnamon, baking soda, and baking powder. Fold raisins in. Mix until fully incorporated and pour into loaf pan.
- Bake 35-38 minutes or until a toothpick inserted in the middle comes out clean.
- Store covered in the fridge.