Carrot Cake Bread
Prep time
Cook time
Total time
This gluten free carrot cake bread is perfectly moist, gluten free, and pairs great with any weekend breakfast!
Recipe type: Breakfast, Dessert, Snack, Side
Cuisine: Gluten Free, Vegetarian
Serves: 12 slices
  • 1 medium-sized ripe banana, mashed
  • ¼ cup olive oil
  • 2 eggs
  • ¼ cup honey
  • ¼ cup coconut sugar (or sub brown sugar)
  • ½ tsp sea salt
  • ½ tsp baking powder
  • 1½ tsp baking soda
  • 1 tsp cinnamon
  • ⅓ cup nut milk
  • 1½ cup shredded carrot
  • ⅔ cup oats
  • ¼ cup dried blueberries (sub raisins or other chopped dried fruit)
  • 1 cup chickpea flour
  • ½ cup almond flour
  • ⅓ cup walnuts, roughly chopped + extra whole walnuts for topping
  1. Preheat oven to 350°F. Line a 9x5” loaf pan with parchment paper or lightly grease.
  2. 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.
  3. Add the shredded carrot, oats, dried blueberries, chickpea flour, almond flour, dried blueberries, and walnuts. Stir until just combined.
  4. Pour mixture into prepared load pan and smooth with rubber spatula. Top with whole walnuts.
  5. Bake for 50-60 minutes, or until bread is dark brown and a toothpick inserted into the center of the loaf comes out clean.
  6. 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.
Nutrition Information
Serving size: 1 slice of 12 Calories: 192 Fat: 9.8g Saturated fat: 1.2g Carbohydrates: 22.9g Sugar: 13.3 Sodium: 264mg Fiber: 2.7g Protein: 5.2g Cholesterol: 27mg
Recipe by The Local Sprout at