This Healthy 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. This bread is moist, sweet, and easy to make. Everything is mixed in one bowl, by hand, and is done in 35 minutes.
Ingredients for gluten free carrot cake
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. Nuts can be added if you like that. You won’t even miss the traditional cream cheese frosting that’s on carrot cake.
It doesn't need any butter because it's so moist 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.
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. Here are more carrot cake recipes you'll love:
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Healthy Carrot Cake Bread
Ingredients
- ½ cup shredded carrots about 1 medium
- ⅓ cup coconut oil
- ⅓ cup honey
- 3 large eggs
- 2 cups almond flour
- 2 tablespoons coconut flour
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ⅓ cup raisins optional
Instructions
- 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.
Nutrition Information
Tricia says
If I don’t have honey, do you think maple syrup would sub in ok?
Jessica DeMay says
Yes- definitely! Hope you try it, Tricia!
Tricia S says
Great thanks! I saw some confusing reviews on the coconut oil site - do I need to measure the coconut oil solid or melted before I mix it in? I usually melt it but it doesn't exactly state that. Thanks!
Jessica DeMay says
Hi Tricia- measure at room temperature. Hope you try it!
Mary Ann |The Beach House Kitchen says
This will be a total hit at our house!!
Jessica DeMay says
Thanks, Mary Ann! I hope so 🙂