Gluten Free Carrot Cake Bread

This gluten free carrot cake bread should be served year-round, not just around Easter when it is "unofficial carrot cake season". It is not only super easy to make but it's also moist, tender, and flavored with warm spices. Plus it is topped with a delectable maple cream cheese frosting.

Made with simple ingredients this delicious carrot cake bread will quickly become a staple in your kitchen. It is a perfect addition to any brunch gatherings.

This delicious recipe for carrot loaf bread is not only gluten-free but also dairy-free and nut free. My pan of choice for this recipe is an 8.4”x4.5”x4.1 Pullman Loaf Pan. A standard loaf pan will work as well but I highly recommend investing in a Pullman loaf pan if you bake a lot of loaf bread/cakes.

Recipe Ingredient Notes

Gluten Free Flour: I tested this recipe with Bob’s Red Mill 1-1 and my gluten-free flour blend. Both flours worked great. Both flour blends used contain xanthan gum and are a mix of flour. I do not recommend using a single flour in this recipe. (This recipe should work with other gluten free flours blends as long as they contain xanthan gum)

Grated Carrots: Please make sure you wash your produce before using it. Peel the carrots before grating them. You can use the finest option on a box grater or a food processor. For the best results, I highly recommend grating the carrots fresh (and not using pre-grated store-bought carrots) It is also important to mention to squeeze out as much liquid as possible from your shredded vegetables. If you own a potato ricer, that’s the perfect tool for this job. You can also just use a clean flour sack dishtowel. Paper Towels are an option as well but they tend to break.

Unsweetened Apple Sauce: It’s no secret that unsweetened apple sauce can be used to replace parts of the fat used in baked goods. Make sure to use unsweetened apple sauce without any added flavorings. I do NOT recommend replacing all the oil with apple sauce,

Neutral Vegetable Oil: I recommend using a neutral oil in this recipe such as grapeseed oil, canola oil, or vegetable oil. I don’t recommend using avocado oil or coconut oil since both have a very strong flavor.

Optional Add-Ins: If you like, you may add chopped nuts (such as pecans or walnuts), shredded coconut, and/or golden raisins to your gluten free carrot cake bread batter. I only recommend using a total of 100 grams or less. Please make sure the nuts are chopped.

How to make Gluten Free Carrot Cake Bread

Making this Gluten-Free carrot bread recipe is not rocket science. For this simple recipe, you won’t even need a stand mixer or hand mixer. I highly recommend investing in an 8.4”x4.5”x4.1 Pullman Loaf Pan. A standard loaf pan will work as well but I highly recommend investing in a Pullman loaf pan if you bake a lot of loaf bread/cakes.

Please make sure your ingredients are at room temperature. I recommend placing the eggs in a bowl with some warm water and allowing them to sit for 10-15 minutes.

Step 1: Preheat the oven to 350F, spray the loaf pan with some cooking spray, and line with parchment paper leaving some overhang on the sides.

Step 2: Peel and grate the carrots using the smallest setting of your box grater. With a clean kitchen towel or parchment paper, squeeze out as much liquid as possible from your shredded carrots. Measure out 225 grams of finely grated and squeezed carrots and set aside (you can discard the liquid).

Step 3: In a medium bowl whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and ground pepper in a bowl and set aside.

Step 4: In a separate bowl combine the sugars, unsweetened apple sauce, eggs, and oil and whisk together until fully incorporated.

Step 5: Add the dry ingredients to the wet ingredients and mix with a spatula until fully combined. While we don’t have to worry about building gluten, try not to overmix your batter.

Step 6: Fold in the grated carrots. If you are adding chopped nuts or dried fruit, make sure to add them now as well.

Step 7: Pour the batter for the carrot cake bread into the prepared loaf pan. If you like, dip a butter knife in some neutral oil and make a “cut” around ¼ inch deep down the middle of the loaf batter. This will be a guide for the “middle crack” of your quick bread (which will happen anyways but this way you know where it will happen)

Step 8: Bake the Gluten Free Carrot Cake Bread at 350F for 55-65 minutes, The loaf is done when it is golden brown and a toothpick inserted in the center of the loaf comes out clean. (If using a digital thermometer, the internal temperature should be 200F or higher.

Allow for it to cool in the pan for 10-15 minutes before removing it from the loaf pan and transferring it to a cooling rack to cool completely.

How to make Maple Cream Cheese Frosting

Topping this gluten-free carrot loaf cake with cream cheese frosting is optional but highly recommended. This frosting recipe is made with less sugar to bring out the cream cheese flavor in the frosting.

To make the cream cheese frosting, combine the room temperature butter, cream cheese, maple syrup, salt, and vanilla in a medium bowl, and with an electric hand mixer mix to combine. You may also do this in your stand mixer using the paddle attachment. Mix until light and fluffy.

Carefully add the powdered sugar (also known as icing sugar) – I recommend doing this in two steps (powdered sugar has a mind on its own). Remember you can always add more sugar if the frosting is not sweet enough to your liking. Mix until light and fluffy.

Make sure to taste it before using it to top your gluten-free carrot bread with this luscious cream cheese frosting (quality control).

Once the gluten-free carrot cake bread is cool, top it with the creamy maple cream cheese frosting. With a small offset knife or the back of a spoon, smooth out the gluten-free cream cheese frosting.

Store any leftovers of this delicious bread in an airtight container in your refrigerator for up to 3 days. Because of the cream cheese frosting, I don't recommend storing it at room temperature.

Why does my Gluten Free Carrot Cake taste bitter?

Carrots can have a soapy flavor because they contain a high concentration of terpenoids, a volatile chemical that has an unpleasant aftertaste. This chemical is found in all carrots, and when mixed with sugar, it gives carrots their distinctive flavor. However, when present in high concentrations, it imparts a soapy and harsh flavor to carrots, rather than a sweet one.

One way to avoid this is to use fresh carrots - the older and larger the carrots the more likely they will taste bitter. Also, try to avoid storing carrots next to apples or pears in your refrigerator. The release of ethylene gas from these fruits can cause the carrots to have a bitter taste.

So before you worry you may have messed up this delicious gluten free carrot cake bread, make sure to check your carrots for freshness.

FAQ for Gluten Free Carrot Bread

Can I make this recipe vegan?
While this recipe is already naturally gluten free and dairy free (without the frosting), replacing the eggs may be tricky. I have not tested making this recipe vegan but would recommend using 6 tablespoons of aquafaba instead of the 2 whole eggs used in this recipe.

Can I make this recipe with "all-purpose flour"?
Yes. Please replace the gluten free flour with 280 grams of all-purpose flour.

Can I freeze this gluten free carrot cake bread?
The best way to freeze this bread is unfrosted. You can also freeze it frosted but please be aware the cream cheese frosting may not be as smooth anymore.

Can I turn this recipe into a carrot cake?
I recommend using my recipe for gluten free carrot snack cake.