carrot cake breadI love starting my weekend mornings baking—and enjoying something a little extra sweet with my cup of coffee.

So today I’m sharing one of my favorite baked breakfast recipes. We’re talking the kind of baking that involves fruit, veggies, and is justifiable to eat first thing in the morning.

gluten free carrot cake breadThis loaf of bread is perfectly moist, gluten free, and pairs great with any weekend breakfast/brunch spread.

Preheat the oven friends, today we’re making some Carrot Cake Bread!

gluten free carrot cake almond flourThis recipe starts out with creamy, mashed banana, earthy honey, and cinnamon. Add in the moist carrot, hearty oats, sweet dried fruit, and crunchy walnuts—and you’ve got yourself a perfectly textured loaf of bread.

Serve this bread at your next brunch, snack on it through the morning, and top it with your favorite frosting to make it extra decadent. Because who doesn’t love cake in the morning?

healthy carrot cake breadI hope you love this carrot cake bread as much as I do! It is:

Naturally Sweet


Soft + Crunchy

Made in 1 bowl

& perfect for any brunch!

carrot cake gluten free

If you try this recipe, be sure to comment, leave a rating, and don’t forget to tag a photo #thelocalsprout on Instagram! I can’t wait to hear what you think!

For more recipes like this, check out my strawberry zucchini bread, gluten free zucchini bread muffins, carrot cake muffins, or my gluten free pumpkin bread.

carrot cake loaf

Carrot Cake Bread

This gluten free carrot cake bread is perfectly moist, gluten free, and pairs great with any weekend breakfast.
Prep Time10 minutes
Active Time1 hour
Total Time1 hour 10 minutes
Course: Breakfast, Dessert, Side, Snack
Cuisine: Gluten Free, Vegetarian
Yield: 12 slices
Author: The Local Sprout


  • 1 medium-sized ripe banana mashed
  • 1/4 cup olive oil
  • 2 eggs
  • 1/4 cup honey
  • 1/4 cup coconut sugar or sub brown sugar
  • 1/2 tsp sea salt
  • 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/3 cup nut milk
  • 1 1/2 cup shredded carrot
  • 2/3 cup oats
  • 1/4 cup dried blueberries sub raisins or other chopped dried fruit
  • 1 cup chickpea flour
  • 1/2 cup almond flour
  • 1/3 cup walnuts roughly chopped + extra whole walnuts for topping


  • Preheat oven to 350°F. Line a 9x5” loaf pan with parchment paper or lightly grease.
  • In a large bowl, combine the banana, olive oil, eggs, honey, coconut sugar, salt, baking powder, baking soda, and nut milk. Stir until well combined.
  • Add the shredded carrot, oats, dried blueberries, chickpea flour, almond flour, dried blueberries, and walnuts. Stir until just combined.
  • Pour mixture into prepared load pan and smooth with rubber spatula. Top with whole walnuts.
  • Bake for 50-60 minutes, or until bread is dark brown and a toothpick inserted into the center of the loaf comes out clean.
  • Remove bread from oven and let rest for 15-20 minutes. Transfer loaf from pan and continue to cool—the longer the loaf has to cool down, the easier it will be to slice.


Nutrition information is a rough estimate of 1/12 of the recipe.


Serving: 1g | Sodium: 264mg | Sugar: 13.3g | Fiber: 2.7g | Cholesterol: 27mg | Calories: 192kcal | Saturated Fat: 1.2g | Fat: 9.8g | Protein: 5.2g | Carbohydrates: 22.9g


The Local Sprout

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