Whether it’s for breakfast or a snack, carrot bread is always a delicious option! And with the tender crumb and cozy spiced flavor of carrot cake, you can totally make it into a healthy dessert, too.
I've always been a big fan of carrot cake (and carrot cake pancakes!), but have never experimented with making a carrot bread recipe. Well, let me tell you, this carrot bread is something special.
It’s a little more like carrot banana bread since it does have a hint of banana flavor to it. But it’s really carrot cake in the form of a respectable breakfast—packed with fruits, veggies, and nuts, but not too sweet.
All these amazing ingredients are combined together to form a glorious breakfast treat. The walnuts add protein and bring a much needed crunch to each slice. The carrots are moist and flavorful. This carrot bread recipe is PERFECT.
Why You’ll Love This Carrot Bread Recipe
- No refined sugar. This recipe uses natural sweeteners like ripe banana and coconut sugar, making it a healthier option for breakfast.
- Packed with fruits, veggies, and protein. Carrots and banana add not only flavor but vitamins and nutrients to this bread. And thanks to the addition of nuts, carrot bread is a great source of protein.
- Gluten-free and dairy-free. This carrot bread is perfect for anyone with dietary restrictions since it’s made without dairy or gluten, and there’s an easy swap to make it vegan too.
- Versatile. While this bread makes a great breakfast option, it can also be enjoyed as a snack or even dessert. It’s an all day kind of carrot bread recipe!
What You'll Need
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Banana – The riper the banana, the more banana flavor your bread will have. It also adds more sweetness!
- Eggs – Although I haven’t tried making this with flax egg, I think it would work.
- Almond milk – Feel free to substitute another plant milk you like as long as it’s unflavored and unsweetened.
- Olive oil – Or coconut oil, if you prefer.
- Coconut sugar
- Gluten-free flour – You can use all-purpose flour if you’re not gluten-free.
- Baking powder and soda
- Ground cinnamon and ginger – The perfect duo for cozy flavor!
- Sea salt
- Carrots – Since you’re grating them, you can skip peeling as long as you wash them well.
- Nuts – Either walnuts or pecans; they’ll add crunch and nutty flavor.
- Raw/turbinado sugar – For garnish.
What’s the Best Way to Grate Carrots?
The best way to grate carrots for baking is by using the smaller holes on a box grater. This method produces finely shredded carrots that blend seamlessly into the batter. Alternatively, you can use a food processor with a grating attachment, especially if you're making a larger batch.
How to Make Carrot Bread
- Prepare. Preheat your oven to 350ºF, then grease a loaf pan.
- Mix the wet ingredients. Beat the banana, eggs, milk, oil and sugar in a mixing bowl.
- Finish the batter. Mix in the dry ingredients, then fold in the carrots and nuts.
- Bake. Pour the batter into the prepared pan and sprinkle sugar on top, if desired. Bake for 50 to 60 minutes, or until a cake tester inserted into the center comes out clean.
- Cool. Let the bread cool in the pan for 10 minutes, then turn it out onto a wire rack to finish cooling before slicing.
Tips for Success
- Let the eggs and milk come to room temperature. This isn’t absolutely necessary, but I always like to do it when I’m baking because room temperature ingredients hold more air when beaten.
- Don’t overbake. Keep an eye on your bread as it bakes and remove it from the oven as soon as a toothpick inserted into the center comes out clean. Overbaking can result in a dry and crumbly bread.
- Allow it to cool completely. It’s hard to resist carrot bread fresh from the oven, but letting it cool completely will keep it from falling apart and ensure a better texture.
Variations
- Carrot cake bread. You can swap half of the nuts for raisins and drizzle the cooled bread with coconut butter for a glaze-like topping that’s not loaded with sugar! You can also add a pinch of nutmeg and clove for extra spice.
- Nut-free carrot bread. If you have a nut allergy, you can easily omit the nuts or substitute them with seeds like pepitas or sunflower seeds for a similar protein boost and texture.
- Add-ins. Feel free to add in other ingredients like shredded coconut or dried fruit to customize this carrot bread to your tastes.
Serving Suggestions
For a hearty breakfast, serve carrot bread with a dollop of coconut yogurt or a smear of almond butter. For a more indulgent treat, consider topping it with coconut whipped cream or a drizzle of honey.
How to Store
Wrap the cooled carrot bread tightly in plastic wrap to prevent air from drying it out and store it at room temperature for up to 3 days. For longer storage, refrigerate the wrapped bread for up to one week.
Can I Freeze This Recipe?
This carrot bread recipe freezes well, making it an excellent option for meal prep or for those times when you want a quick breakfast or snack. I recommend wrapping it in plastic wrap and then storing it in a freezer bag or airtight container for double protection against freezer burn. It will keep in the freezer for up to 3 months. Thaw it at room temperature before enjoying.
More Quick Bread Recipes
- Vegan Pumpkin Bread
- Healthy Blueberry Banana Bread
- Perfect Paleo Banana Bread
- Cinnamon Apple Banana Bread
- Healthy Chocolate Chip Zucchini Bread
Carrot Bread
Ingredients
- 1 banana , mashed (about 1/2 cup)
- 2 eggs
- ½ cup almond milk
- ¼ cup olive oil (or coconut)
- ¾ cup coconut sugar
- 1 ½ cups gluten-free flour*
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon ground ginger
- Pinch of sea salt
- 1 cup grated carrots
- ½ cup chopped walnuts or pecans
- Raw/turbinado sugar to garnish
Instructions
- Preheat the oven to 350F. Grease a loaf pan and set aside.
- Beat together banana, eggs, milk, oil and sugar.
- Once smooth add the dry ingredients and mix to form a smooth batter.
- Stir in the carrots and nuts.
- Pour the batter into the prepared pan. Garnish with sugar if desired.
- Bake for 50 – 60 minutes until a cake tester inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then turn out to a cooling rack. Allow to cool completely before slicing.
Nutrition
