Go Back

Carrot Cake Bread

Gluten free carrot bread that tastes like dessert but it actually fuels you. Wishing carrot cake for breakfast, then this recipe is for you.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course bread, Breakfast, Cookies and Cakes, Dessert, Snacks
Cuisine gluten free
Servings 10

Equipment

  • 1 9x5 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.
Keyword carrot bread, carrot cake bread, Easy Gluten Free Recipe, easy recipe, gluten free bread, gluten free carrot cake bread