Gluten free carrot bread that tastes like dessert but it actually fuels you. Wishing carrot cake for breakfast, then this recipe is for you. This gluten-free carrot cake bread takes all the cozy flavours of classic carrot cake with cinnamon, nutmeg, shredded carrots and walnuts. But, it is not nearly as sweet and its so good for a nutritious snack.
Quickly mix the ingredients and drop it into a loaf pan, bake and serve with butter. A wholesome, sliceable loaf you can enjoy any time of day. AND, f you don’t have sourdough there is an alternative.
Unlike a traditional carrot cake, which is often layered, frosted, and reserved for special occasions, this loaf is simple, nourishing, and fuss-free. No mixers. No frosting (unless you want one). Just tender, warmly spiced slices that hold together beautifully, whether you’re eating it plain, a drizzle of maple syrup, spreading it with cream cheese, or slathering it in butter.
Carrot Cake vs. Carrot Cake Bread
The difference really comes down to purpose and texture.
Carrot cake is dessert … moist, rich, and usually slathered in cream cheese frosting.
Carrot cake bread is its weekday cousin …. slightly less sweet, denser (but not heavy), and easy to grab on the go.
But don’t worry, this bread doesn’t compromise on flavour. It’s still packed with carrots, warm spice, and walnuts. It just skips the sugar overload.
Why You’ll Love This Gluten Free Carrot Bread
Two bowls and no mixer needed
Gluten free and dairy free with non dairy yoghurt
Freezer friendly and perfect for meal prep
Lower sugar, higher fiber … thanks to carrots, nuts, and some gluten free whole grain flours and psyllium husk
Tastes even better the next day fresh or toasted.
Gluten Free Flours you’ll need to make this Carrot Bread
For the best results use a kitchen scale, which is quicker to use than cups and spoons and precise for weighing gluten free flour. Here is the link to the scale that I use, but there are many great options for scales.
A gluten free flour blend was used consisting of almond flour, oat flour, tapioca starch, millet flour or sorghum flour.
Step-by-Step: How to Make Gluten Free Carrot Bread
Step 1: Prep Your Ingredients
Grate your carrots finely so they blend easily into the batter. Now is the time to measure out and chop the walnuts now too.
Step 2: Whisk the Wet Ingredients
In a medium mixing bowl, whisk together:
Sourdough discard (if using), olive oil, eggs, yoghurt and brown sugar
Step 3: Add the Dry Ingredients
Sprinkle in your gluten-free flour blend along with:
Baking powder and baking soda, cinnamon, ginger, allspice and a pinch of salt
Add psyllium husk powder for structure and binding the gluten free flours and gently mix until just combined.
Step 4: Fold in the Carrots and Walnuts
Fold in the grated carrots and walnuts being careful to just combine them all. There is no need to overmix!
Step 5: Pour into a Loaf Pan
Line your loaf pan with parchment paper for easy removal. Pour in the batter and smooth the top.
Step 6: Bake
Bake at 400°F (204°C) for 10 minutes, then reduce the heat to 350°F (177°C) for a further 35-40 minutes or until a toothpick comes out clean and the top is golden in colour.
Step 7: Cool and Slice
Let the loaf cool in the pan for 10–15 minutes before transferring to a wire rack. Cool completely before slicing.
Can I Make ThIs Gluten Free Carrot Bread Without Sourdough Discard?
Yes! This recipe can be made by replacing the sourdough discard with 65 grams of millet or sorghum flour flour and 65 grams of water.
How to Create a Gluten Free Sourdough Starter Here
Carrot Cake Bread
Equipment
- 1 9×5 inch loaf pan
Ingredients
- 220 g freshly grated carrots
- 130 grams sourdough use fresh sourdough discard that’s not too sour
- 65 grams vanilla or plain yogurt
- 80 g olive oil
- 3 large eggs
- 190 grams brown sugar
- 50 g oat flour
- 40 g almond flour
- 80 g tapioca starch
- 90 g millet or sorghum flour
- 14 g psyllium husk powder
- 1 tsp salt
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/8 tsp ground allspice
- 75 g chopped walnuts
Instructions
- Preheat the oven to 400℉ (204℃).
- Line a 9×5 loaf pan with parchment paper, grate the carrots and chop the walnuts.
- In a large bowl, whisk the gluten free sourdough discard,(or see note below), yoghurt, olive oil, and eggs until combined.
- Sift all the dry ingredients in a medium bowl and add these to the egg mixture Mix just enough to combine, then stir in the grated carrots and walnuts.
- Spread the batter into the prepared loaf pan.
- Bake the bread for 10 minutes at 400ºF 9204℃), then reduce the temperature to 350ºF (177℃) and bake for a further 35-40 minutes. An inserted toothpick will come out clean when it is done. Bake for another few minutes if needed.
- Cool in the pan for 10 minutes before removing to a wire rack to cool.
- Serve sliced with butter
Notes
- To replace the sourdough discard, use 65 grams of millet or sorghum flour and 65 grams of water. Also add an extra 1/4 tsp of baking soda.
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