This Carrot Cake Bread is a moist, soft, super tasty sweet bread loaf full of traditional carrot cake flavors and spices. It's also egg-free, dairy-free, and refined sugar-free for a delicious and healthy dessert.
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Preheat the oven to 350 °F (180 °C). Line a 9-inch x 6-inch loaf pan with a piece of parchment paper. Lightly oil with cooking oil spray. Set aside.
In another large mixing bowl, grated carrots, applesauce, olive oil, sugar, almond milk, vanilla extract, cinnamon, and ginger. Stir with a rubber spatula very well to combine everything together.
Fold in flour, salt, and baking powder. Stir again until a consistent cake batter forms.
Fold in chopped pecan, and stir a few time to evenly incorporate.
Transfer the batter in the prepared pan.
Bake the bread on the center rack of the oven for 45-55 minutes at 350 °F (180 °C). I foil the top of the pan after 40 minutes to prevent it from burning too fast. Insert a long skewer in the bread to check if it's cooked through. If it comes out clean, it's ready to remove from the oven.
Let it cool down for 10 minutes in the pan at room temperature, then on a rack completely before slicing.
Notes
Note 1: Or mashed banana, same amount.Note 2: Or other low flavor oil like canola oil, or melted plant-based butter.Note 3: Or sugar, light brown sugar, unrefined cane sugar, demerara sugar. You can't use liquid sweetener or the bread comes out dense.Note 4: Or any other milk you like including oat milk or soy milk.Note 5: Or 1/8 teaspoon nutmeg if preferred.Note 6: I don't recommend all-purpose gluten-free flour for this recipe, the bread will be gummy and dense. White spelt flour and white wholewheat work too. You can't use almond flour or oat flour for this recipe.Note 7: You can also use dried raisins or unsweetened shredded coconut for nut-free options.Storage: To keep the bread moist, store it unsliced in an airtight container in the fridge for up to 4 days. You can also freeze slices in airtight Ziploc bags and thaw the day before in the fridge.Frosting Options: You can frost the cooled carrot bread with my coconut frosting or dairy-free vanilla frosting.