Paleo Carrot Cake Bread

posted in: Recipes | 48

This Paleo Carrot Cake Bread is easy, delicious, and perfect for breakfast or dessert. It is gluten free, dairy free, and refined sugar free, but still has all the flavor that you love.

Paleo Carrot Cake Bread made with Golden Barrel Coconut Oil

Carrot cake has always been a favorite of mine. My husband and I like it so much that we actually incorporated it into our wedding cake. Giving it a healthier makeover was fun and the results were just as delicious- but without all the sugar and vegetable oil that the original has. Using Golden Barrel Coconut Oil keeps it dairy free and I use almond and coconut flour to keep it gluten free. Sweetened only with honey makes it not quite as sweet as cake, but it’s still a great treat!

Paleo Carrot Cake Bread

Raisins are optional, I personally love them, but I know a lot of people don’t like them at all. No problem- just leave them out. You can add nuts if you like. I never add nuts to baked goods because we don’t prefer them, but can definitely be added if you’d like. You won’t even miss the traditional cream cheese frosting that’s on carrot cake. You can spread a little butter on it, but we didn’t think it needed any. And it gets better as it sits- so the second and third day it will be even more moist and the flavors will be more developed. This bread is moist, sweet, and easy to make. Everything is mixed in one bowl, by hand, and is done in 35 minutes.

Slice of Paleo Carrot Cake Bread

Closeup of Paleo Carrot Cake Bread

 

You will love this delicious cross between cake and bread. The ease of a quick bread with all the flavor of carrot cake. I know it’a classic to have carrot cake for Easter, but I like to make this all year long. Of course it makes an appearance on Easter, too!

Carrot Cake Bread

Paleo Carrot Cake Bread made with Golden Barrel Coconut Oil
Paleo Carrot Cake Bread
Print Recipe
Servings
1 loaf
Servings
1 loaf
Paleo Carrot Cake Bread made with Golden Barrel Coconut Oil
Paleo Carrot Cake Bread
Print Recipe
Servings
1 loaf
Servings
1 loaf
Ingredients
Servings: loaf
Instructions
  1. Preheat oven to 325° and grease a 9x5 loaf pan.
  2. In a large bowl, combine carrots, coconut oil, and honey. Stir until mixed.
  3. Add the eggs and stir until combined.
  4. Add the almond flour, coconut flour, salt, cinnamon, baking soda, and baking powder.
  5. Fold raisins in.
  6. Mix until fully incorporated and pour into loaf pan.
  7. Bake 35-38 minutes or until a toothpick inserted in the middle comes out clean.
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48 Responses

  1. Avatar

    I have a honey sensitivity. Do you have any ideas for a substitute ?

  2. Avatar

    Small typo, steps 5 & 6 both say pour in loaf pan

  3. Avatar

    Baking powder has cornstarch and is therefore, not Paleo or non- GMO. Baking soda can be used alone, but needs an acid catalyst such as lemon juice. The recipe should come out the same with this slight change.

    • Jessica DeMay

      Thanks, Mrs.B! I use baking powder from Trader Joes which is non-GMO, but there are a lot of homemade versions that could easily be used as well. Yes, you’re right, the baking soda and acid works as well. Thanks for the tip. 🙂

  4. Avatar
    Janessa Hershman

    I’m sorry but this recipe was a disaster…and I’m a culinary arts graduate, I did it exactly as it says.

  5. Avatar

    Can we use all coconut flour instead of almond flour? I don’t have access to almond flour. Looks like a great recipe!

    • Jessica DeMay

      Hi Keri- unfortunately not because coconut flour is very unique. It is extremely dry and absorbs a lot of moisture so it can never be used 1:1 to replace any flour. You have a couple options- make your own almond flour simply by putting almonds in a food processor or high powered blender and processing until it turns to flour. It only takes a couple minutes. Or maybe order some almond flour online. I’m not sure where you live, but you should be able to order some from Amazon. I hope that helps and you try the recipe 🙂

  6. Avatar

    It tastes awesome. I tried before a similar recipe based on coconut flour and the result was super dry. This one is awesome. When I took the cooked bread it kinda felt apart but I think using a silicone mold would solve the problem.

    Thanks!

    • Jessica DeMay

      Thank you for trying my recipe, Jorge! I’m so glad you like it! Hmmm- I don’t know why that would happen. I like to use parchment paper (although I didn’t mention that) for easy removal. That would probably help.

  7. Avatar

    something is seriously wrong with the recipe here. the flour amounts are way off or something. maybe 1/2 a cup eaach would have worked but this is just a dry crumby mess. huge waste of a lot of expensive ingredients. i have to try to salvage this by adding more nad more ingredients 🙁

    • Avatar

      (no way this is right anyway because a loaf pan that size only holds 3 cups max)

      • Jessica DeMay

        Hi Ala- I’m sorry the recipe didn’t work for you! A 9×5 loaf pan can actually hold 8 cups- it is definitely the right pan size.

  8. Avatar

    This was a total disaster. I’m SO mad that I wasted 3 good eggs, time, and all the other ingredients. This is a fraud. There is no way your pic’s look like that with 1/3 cup oil. It’s a dry mess. I wish I would have read the other comments before I tried it.

  9. Avatar
    Lucy Jones

    This is my go to carrot loaf recipe now! I’ve tried it a couple of times and me and my family love it! Even my 9 year old niece!

    I add sliced almonds and dark chocolate chips to the batter and sliced almonds to the top of the loaf before I bake it – super tasty!

    • Jessica DeMay

      Thanks, Lucy! I’m so glad to hear that you and your family love it! Your additions sound delicious! Thanks for trying my recipe and for the great feedback 🙂

  10. Avatar

    Best carrot loaf I’ve ever had. Don’t get scared away by the negative reviews, mine turned out great. I think that the quantities of the different flours may be causing some people some issues, so just make sure you follow the directions carefully.

    Gonna try some fruits next! Bananas and apples are next in line!

  11. Avatar

    This was really good! It was as expected in texture and all. Definitely recommend it!!!

  12. Avatar

    Perfect recipe. The measurements are spot on!
    Maybe people are confusing a third of a cup with 3 cups or something similar?
    I never have a problem. I have also found olive oil works well too instead of coconut oil “)

  13. Avatar

    Can You use LouAna coconut oil. I can’t find this brand.

  14. Avatar
    Jane Reid

    I am addicted to this carrot loaf and comes out perfectly as the recipe lists although does need a little oven. Love it so much always got one on the go, simply bake and slice up and keep in the freezer then defrost and eat warm with yoghurt and a sprinkling of cinnamon. Yum

  15. Avatar

    My carrot bread turned out amazing! I did tweak the recipe a bit though and it came out perfectly moist and held together. I used 1/2 cup coconut oil instead of 1/3. Then I substituted real maple syrup instead of honey. I added one more egg and one extra tablespoon of coconut flour. I also added a teaspoon of vanilla and 1/4 tsp Nutmeg. Instead of raisins I added 1/3 cup of chopped hazelnuts. I wish I could post a picture of how perfect this turned out! Thanks for sharing a great recipe, maybe some of these tweaks will help for people experiencing loafs that are too dry/crumbly. I will definitely be making this again!

  16. Avatar
    Svetlana

    Thank you! Great recipe! My boys love it!

  17. Avatar
    Francisca Traboux

    I cannot do baking powder either so how much of the baking soda and apple cider vinegar should I put in?

  18. Avatar
    Jennifer Z.

    This recipe is terrible. Total waste of ingredients. The batter is too dry and the “bread” is way too crumbly. Possibly could be adjusted to make decent scones, but please do the public a service and either adjust or remove this recipe.

    • Jessica DeMay

      I’m sorry you feel that way, Jennifer. I have had many people make it with great results so I don’t think it’s the recipe that’s terrible.

  19. Avatar

    I don’t usually comment on recipes but you have so many negative reviews on this one I need to say I’ve just finished baking a loaf, using the recipe exactly as is except I didn’t quite have 1/3 cup coconut oil so I filled the rest up with olive oil, and it’s turned out great. I also didn’t have almond flour but just whizzed up slivered almonds in the blender. My rather picky 3 year old has devoured his slice, and I’m debating a second with a cup of tea. I may have had the oven at a slightly different temperature than yours – it was 165 deg celsius, fan forced (Australian). But it worked really well – no need to change it in my view 🙂

    • Jessica DeMay

      Thank you so much for taking the time to leave a kind comment, Dee! It is greatly appreciated! I’m so glad you and your son liked it. Thank you for trying my recipe 🙂

  20. Avatar
    K. Hellings

    People may measure the coconut oil melted versus dry measure.
    Coconut oil expands significantly, and 1/3 cup liquid measure would mess up the recipe. My bet that is what is causing the negative reviews.
    Perhaps you can update your recipe and state it as 1/3 cup coconut oil, prior to melting.
    Many would not realize it is like butter and one would not state the melted quantity of 1 stick or 8 T of butter, but rather the measure of the solid product.

  21. Avatar

    I don’t usually take the time to leave reviews of recipes I have tried but given some of the bad reviews I though I should. I love this recipe! I tweaked it slightly, baking at 350 in a small rectangular cake pan (works better for my oven), used more than 1/2 cup carrots which I blended to more than a “shred” (because I love the flavor), added shredded coconut to the raisins and using a mixture of olive oil and unsweetened applesauce in place of the coconut oil. I find that if you aren’t used to paleo baking these recipes may seem odd and you might make some mistakes regarding the ingredients. Just because it didn’t come out for YOU doesn’t make the recipe awful or horrible. Try giving paleo baking more practice. We shouldn’t put each other down and instead support one another!!!! This is really a delicious recipe and thank you for sharing it with us!

    • Avatar

      You’re welcome, Rachel! Thank you for trying it and for taking the time to leave feedback! I agree, even if a recipe doesn’t work out for someone, no need to be rude. There is a person behind these recipes and people can critique kindly. I really appreciate this kind comment!

  22. Avatar

    Turned out so well! The tweaks I made are – I halved the amount of maple syrup and I baked at 350 deg for 55 mins. When it comes to almond breads, I bake for 10 mins even after the tooth pick comes out clean, until the top is really a darkish brown, and let it cool a couple hours. Otherwise it can turn out to be moist and dense. Hope this helps someone who is dealing with this issue. This recipe is a keeper – going to add nuts next time!

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