This Carrot Bread is soft, light fluffy and the perfect healthy breakfast or snack for spring or anytime you’re craving carrot cake! An easy one-bowl loaf recipe filled with warm spices and grated carrots and is an extremely moist and flavorful treat. Gluten-free, dairy-free and refined-sugar free.
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Fluffy Gluten-Free Carrot Bread Recipe
Looking for an easy loaf recipe for spring and summer? This healthy Lemon Blueberry Bread is soft, fluffy and bursting with citrus and sweet blueberries.
It’s simple to make in just one bowl and includes a simple 3-ingredient lemon glaze that tops everything off. We personally love the sweetness and extra zest that the glaze provides, but the plain loaf is just amazing too.
Plus, it’s made with wholesome ingredients making it perfect for breakfast, a healthy afternoon snack or dessert idea for spring, summer or any time you’re craving lemon! This recipe is also completely grain-free, gluten-free, dairy-free, refined sugar-free, paleo friendly with low carb and keto sweetener options.
What You’ll Need
The ingredient list is wholesome and the perfect combination to give you the fluffiest lemon blueberry loaf. Here’s what you need:
- Large Eggs: Bring 2 eggs to room temperature.
- Coconut Sugar: Coconut sugar is our favorite unrefined sugar that mimics the taste and texture of regular brown sugar. For a lower carb sweetener option, sub with granulated monk fruit sweetener.
- Coconut Oil: We use melted and cooled refined coconut oil to avoid any added coconut flavor. You can also sub with any neutral tasting oil or melted and cooled unsalted ghee/butter (if not dairy-free). You’ll need a little extra for greasing the muffin tin.
- Pure Vanilla Extract: Just a pinch to make these muffins extra delicious.
- Baking Powder and Baking Soda: will help your muffins rise sky-high!
- Oat flour: we like to use finely grounded oat flour from Bob’s Red Mill for baking but you can also try grinding your own oats into a finely milled flour. Another option is to use Gluten-free 1-1 all purpose flour or even all purpose flour if not gluten-free.
- Fine Sea Salt: Just a pinch to balance out the sweetness.
- Carrots: you can grate the carrots using a hand held grater or a food processor in this healthy quick bread recipe.
- Chopped pecans or walnuts: optional for garnish.
For the Creamy Frosting
- Dairy-free or regular cream cheese: we like Kite Hill or Miyokos.
- Dairy-free or unsalted butter: softened.
- Maple Syrup: You can substitute with Lakanto sugar-free maple syrup, if desired.
- Vanilla Extract
How to Make Carrot Bread
This blueberry lemon bread is made in a snap! Here’s how to prepare the loaf and the glaze:
- Prepare for Baking: Preheat the oven to 350°F and line a 8 x 4 loaf pan with parchment paper.
- Whisk Wet Ingredients: In a large bowl, add the eggs, coconut sugar, oil, yogurt and vanilla. Whisk together until smooth.
- Add Flours: In a separate bowl, combine the flour, cinnamon, nutmeg, cloves, baking soda, baking powder and salt. Mix until well combined. Pour the dry ingredients into the wet ingredients and gently stir until almost combined. [Alternatively, you can add a large fine mesh sieve over the bowl and sift in the flours, cinnamon, nutmeg, cloves, baking soda, baking powder and salt then mix until well combined.]
- Add Carrots: Gently fold in the shredded carrots until fully incorporated.
- Bake: Pour the batter into the prepared loaf pan, smoothing the top evenly. Bake in a preheated oven for 39-46 minutes, or until a toothpick comes out clean. Check on the loaf after 35 minutes. If the top of the loaf is starting to brown really quickly, tent the top of the loaf with a loose layer of aluminum foil for the remaining baking time.
- Let Cool: Remove the pan from the oven and let the loaf cool for 20 minutes then transfer to a cooling rack to cool completely before adding the frosting.
- Make the frosting: Meanwhile, beat together the ingredients for the frosting using a hand mixer or a stand mixer. Use an offset spatula to spread evenly over the cooled loaf. Sprinkle with chopped nuts.
- Serve: Cut into slices and enjoy.
Tips for Success
- Don’t Over Bake: Over baking this bread will result in dryness. This blueberry lemon loaf cake is supposed to have a moist and tender texture, so be sure to adjust the bake time accordingly if your oven tends to run hot or cold. The bread is done when a toothpick inserted into the center comes out clean or with a few loose crumbs.
- Measure Flour Properly: Avoid scooping out the flour with your measuring cup. This packs it into the cup and will result in over-floured batter. Using a food scale to measure the flour by weight is your best bet in terms of accuracy.
- Sift in Flours: Sifting the almond and coconut flours into your batter will help everything combine nicely and prevent any flour clumps from forming.
- Let Cool Completely: Before you frost your carrot bread, it should be completely cooled. If it’s still warm, the icing will melt and make a mess.
Variations and Serving Suggestions
- Use another grated vegetable: Don’t have carrots? Use grated zucchini to make zucchini bread.
- Top with Powdered Sugar: Not feeling the creamy frosting? You can lighten this loaf up by leaving it out and opting for a dusting of powdered sugar instead.
- Spread with Nut Butter: Serve with a big schmear of almond butter, cashew butter or any nut or seed butter of choice for a yummy breakfast.
Can this quick bread recipe be made into muffins?
Yes, to make carrot cake muffins, simply divide the batter evenly into muffin pans. Or you can even divide the batter into mini loaf pans for mini bread loaves.
How to Store this homemade bread
Store leftover carrot loaf in an airtight container in the fridge. It will stay fresh for about a week. You can also store it tightly wrapped in aluminum foil if it’s unfrosted.
Can I Freeze this loaf recipe?
Yes, this loaf is freezer friendly! You can store the carrot loaf cake in the freezer with or without the frosting. It’s best to store any frosted leftovers in an airtight container with a lid. For an unfrosted loaf, you can either wrap it tightly in plastic wrap and then store in a resealable ziptop bag or in a resealable container.
Frozen carrot bread lasts for up to 2 months. Before you serve it, thaw it overnight in the fridge and bring it back to room temperature.
More Carrot cake recipes:
We have plenty of go-to gluten free recipes to be discovered! Be sure to check out these ones next.
Warm spices and grated carrots make this Carrot Cake Loaf an extremely moist and flavorful treat. This easy loaf cake recipe is the perfect way to enjoy a healthy breakfast that feels like a dessert!
- 2 large eggs
- 1 cup coconut sugar or preferred granulated sweetener
- 1/3 cup melted and slightly cooled coconut oil , use refined if not a fan of any coconut flavor - can also sub with avocado oil or any neutral flavored oil
- 1/4 cup dairy-free (or regular) greek-style yogurt or coconut yogurt
- 1 1/2 tsp vanilla extract
- 2 cups oat flour , gluten-free as needed - we like Bob’s Red Mill
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp fine sea salt
- 2 cups finely shredded carrots (about 3-4 large carrots)
- 8 oz softened dairy-free (or regular) cream cheese , we like Kite Hill or Miyokos
- 3 tbsp softened dairy-free , (or unsalted butter)
- 3-4 tbsp maple syrup
- 2/3 tsp vanilla extract
- Chopped pecans or walnuts , for garnish
- Preheat the oven to 350°F and line a 8 x 4 loaf pan with parchment paper, leaving an overhang for easier removal.
- In a large bowl, add the eggs, coconut sugar, oil, yogurt and vanilla. Whisk together until smooth.
- In a separate bowl, combine the flour, cinnamon, nutmeg, cloves, baking soda, baking powder and salt. Mix until well combined. Pour the dry ingredients into the wet ingredients and gently stir until almost combined. Gently fold in the shredded carrots until fully incorporated.
- Pour the batter into the prepared loaf pan, smoothing the top evenly. Bake in a preheated oven for 39-46 minutes, or until a toothpick comes out clean. Check on the loaf after 35 minutes. If the top of the loaf is starting to brown really quickly, tent the top of the loaf with a loose layer of aluminum foil for the remaining baking time.
- Remove the pan from the oven and let the loaf cool for 20 minutes then transfer to a cooling rack to cool completely before adding the frosting.
- White the loaf is cooling, beat together all the ingredients for the frosting. Use an offset spatula to spread evenly over the cooled loaf. Sprinkle with chopped nuts. Cut into slices and enjoy.
*Nutritional info includes the frosting
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