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Gluten Free Carrot Cake Bread

Gluten-Free Carrot Cake Bread

This Gluten-Free Carrot Cake Bread is a moist, flavorful treat that combines the essence of traditional carrot cake in a gluten-free, easy-to-make loaf.
With grated carrots, warm spices, and a light texture, it's perfect for breakfast, snacks, or dessert.
This simple recipe uses ingredients you likely already have on hand, and it’s adaptable to a variety of dietary needs.
Sweetened with natural alternatives like maple syrup or honey, it's a healthier take on the classic carrot cake.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Dessert, Snack
Cuisine American, Gluten-Free
Servings 10 Slices
Calories 150 kcal

Equipment

  • 1 9x5-inch loaf pan
  • 1 large mixing bowl
  • 1 Small Mixing Bowl
  • 1 whisk
  • 1 Spatula
  • 1 grater (for carrots)
  • 1 measuring cup (for liquids)
  • 1 measuring spoons

Ingredients
  

  • 1 ½ cups 180g gluten-free flour blend
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ½ tsp salt
  • 2 large eggs
  • ½ cup 120ml maple syrup or honey
  • ½ tsp vanilla extract
  • ½ cup 120ml olive oil or coconut oil
  • 1 ½ cups 150g grated carrots
  • Optional: ½ cup chopped walnuts or raisins

Instructions
 

Preheat Oven and Prepare the Pan

  • Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or oil, or line it with parchment paper.

Mix Wet Ingredients

  • In a large mixing bowl, whisk together the eggs, maple syrup (or honey), vanilla extract, and olive oil (or melted coconut oil) until smooth.

Combine Dry Ingredients

  • In a separate small bowl, sift together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

Mix Wet and Dry Ingredients

  • Slowly add the dry ingredients into the wet ingredients, stirring gently to combine. Do not overmix to maintain a light texture.

Add Carrots and Optional Ingredients

  • Fold in the grated carrots, and if desired, add chopped walnuts or raisins.
    Stir until evenly distributed.

Bake

  • Pour the batter into the prepared loaf pan and smooth the top.
    Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.

Cool and Serve

  • Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!

Notes

  • If you prefer a dairy-free version, substitute the olive or coconut oil with your choice of plant-based oil.
  • For a richer flavor, try adding a handful of chopped walnuts or raisins to the batter.
  • If you're making this bread ahead of time, it can be stored at room temperature for up to 4 days or refrigerated for up to 1 week.
  • The bread can also be frozen for up to 3 months — just slice it, wrap in plastic wrap, and store in a freezer-safe bag. Thaw slices as needed.
  • For an extra indulgent touch, top with cream cheese frosting after the bread cools completely.
Keyword Gluten-Free Carrot Cake Bread